Description
A classic Spanish tapa made with toasted rustic bread topped with grated ripe tomatoes, olive oil, and flaky salt. Simple, fresh, and perfect for entertaining.
Ingredients
Scale
- 1 rustic baguette, sliced into 12 pieces
- 3 large ripe tomatoes (or 1 lb. Campari)
- 1/8 cup garlic olive oil (or 2 garlic cloves)
- 1/8 cup olive wood smoked olive oil (or regular extra virgin olive oil)
- flaky salt
Instructions
- Toast the Bread. Slice a rustic baguette into 12 pieces. Drizzle lightly with garlic olive oil and place on a sheet pan. Toast at 400℉ for 10 – 12 minutes, or until the bread is golden and crisp. If you don’t have garlic oil, rub a halved garlic clove directly onto the bread after removing it from the oven.
- Prepare the Tomato. Using a box grater, grate the tomatoes over a bowl. The pulp and juices will collect while the skins remain behind – simply discard the skins.
- Assemble the Pan con Tomate. Spoon the fresh tomato pulp generously over each slice of toasted bread. Allow some of the juice to soak into the bread, as this is where much of the flavor develops.
- Finish with Olive Oil. Drizzle each slice generously with olive wood smoked olive oil (or high-quality extra virgin olive oil).
- Add flaky salt. Finish with a light sprinkle of flaky salt. Serve immediately while the bread is still warm and crisp.
Notes
- Use the ripest tomatoes you can find.
- Toast bread until crisp so it holds the tomato juices.
- Smoked olive oil adds depth but high-quality extra virgin olive oil works beautifully.
- Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Spanish