Spanish Tomato Toast (pan con tomate)Diane Lunman
The bread is rubbed with garlic, tomato halves are smeared all over the toast (tomato pulp will rub off onto bread), drizzled with extra-virgin olive oil, and sprinkled with coarse salt, and freshly ground black pepper. The light sprinkling of salt over the tomato and olive oil is essential to bring the flavors together.
- 8 slices sourdough or country-style bread, cut into 3/4-inch thick slices
- 4 cloves garlic peeled and cut in half
- 4 small ripe red tomatoes cut in half*
- Cruet of extra-virgin olive oil
- Small bowl of coarse salt or sea salt
- Black pepper in a pepper mill
Grill the bread approximately 2 to 4 minutes per side on a barbecue or toast it lightly in the oven.
Once the bread is toasted, rub 1/2 clove of garlic, cut side of half, over the bread while still warm. Use a fresh piece of garlic for each slice.
Rub tomato (cut side) over the bread, pressing firmly to push the pulp into the bread, until the toast is covered with tomato; discard the skins and remaining pulp.
Drizzle olive oil over the bread and tomatoes; sprinkle with salt and a couple grind of pepper. Serve immediately.
*For the best flavor, use vine-ripe tomatoes, preferably home grown ones. From: www.whatscookingamerica.net/
Source: Diane Lunman