Spanish | Tomato Toast Tapa (Pan con Tomate)
Revised on January 27, 2014
A yummy Spanish tapa. To eat, top bread with ham and cheese.
Yield: 8 servings
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 tomatoes, cut in half
extra-virgin olive oil
Maldon salt, to taste
freshly ground pepper, to taste
Spanish ham or prosciutto, thinly sliced
Manchego cheese, thinly sliced
Grill the bread approximately 2 to 4 minutes per side or lightly toast in the oven.
Once the bread is toasted, rub 1/2 clove of garlic, cut side, over the bread while still warm. Use a fresh piece of garlic for each slice. Rub tomato, cut side, over the bread, pressing to push the pulp into the bread, until toast is covered with tomato. Discard skins and remaining pulp. Drizzle olive oil over the bread, sprinkle with salt and pepper. Serve immediately.
Two ways to serve: 1) cook to do the rubbing and drizzling, 2) let each person do their own. Top with Spanish ham or prosciutto and Manchego cheese.
(Ref. "Spanish Tomato Toast" recipe, Sur La Table's "Tapas: Small Plates from Spain" class.)