Another of my favorite foods from our trip to Barcelona was Pan con Tomate – sourdough bread or a baguette toasted, rubbed with garlic then spread with grated tomato.
So simple, yet so delicious. And a great use for an heirloom tomato from my garden.
I had made a simple, delicious sourdough bread the day before. It just called out to be made into pan con tomate for breakfast!
Pan con Tomate (Toast with Tomato)
Slices of sourdough bread or baguettes
1 clove of garlic, cut in half
1 tomato, preferably heirloom (from the garden)
Sea salt (I used flaked)
Good olive oil
Toast the bread, then rub the cut side of the garlic on the warm toast.
Grate the tomato into a bowl.
Spoon or spread the tomato onto the toasts.
Drizzle lightly with olive oil and sprinkle with sea salt. Enjoy!
Serves 2 – 3, depending upon the size of the tomato.
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Reblogged this on Chef Ceaser and commented:
I eat this all the time. I add a little spice and occasionally some tomato slices.