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Pan con Tomate (Spanish-Style Grilled Bread With Tomato) Recipe
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Prep Time
10m
Cook Time
5m
Total Time
15m
This Spanish-style grilled bread with tomato recipe features ripe beefsteak tomatoes, ciabatta bread, and a drizzle of extra-virgin olive oil. With a sprinkle of kosher salt and flaky sea salt, this simple and classic dish is bursting with fresh flavors and makes for a perfect appetizer or snack.
Ingredients
Servings:
8
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
Split tomatoes in half horizontally. Place a box grater into a large bowl. Rub cut faces of tomatoes over the large holes of a box grater, using the flattened palm of your hand to move the tomatoes back and forth. The flesh should be grated off, while the skin remains intact in your hand. Discard skin and season tomato pulp with kosher salt to taste.
2
Adjust oven rack to 4 inches below broiler and preheat broiler to high. Place bread, cut side up, on a cutting board and brush with some of the olive oil. Season with kosher salt. Place bread, oiled side up, on a rack set in a tray or directly on the broiler rack and broil until crisp and starting to char around the edges, 2 to 3 minutes. Remove bread from oven and rub with the split garlic cloves.
3
Spoon tomato mixture over bread. Drizzle with remaining extra-virgin olive oil and season with flaky sea salt. Serve immediately.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories175kcal8%
-
Fat10g0%
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Saturated Fat1g0%
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Carbohydrates20g1%
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Fiber2g0%
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Sugar2g0%
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Protein3g0%
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Cholesterol0mg0%
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Sodium375mg18%
Percent Daily Values are based on a 2,000 calorie diet.