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Easy Spanish Pan con Tomate for Your Next Party
Looking for a quick, tasty, and impressive appetizer for your next party or BBQ? Spanish Pan con Tomate is the answer!
With just a few simple ingredients, this dish brings bold flavors and a touch of Mediterranean sunshine to any gathering.
Whether you’re hosting a casual get-together or celebrating a special occasion, this easy recipe is perfect for picnics, holiday meals, or even a cozy dinner with friends.
Ingredients You’ll Need For This Recipe:
Prep Time: 10 minutes (slicing bread, preparing garlic, and grating tomatoes)
Cook Time: 5 minutes (broiling the bread)
Cool Time: None
Total Time: 15 minutes
Ingredients
- 1 loaf ciabatta bread
- 2-3 garlic cloves, peeled
- 2 ripe medium tomatoes (preferably vine-ripened)
- 4 tablespoons extra virgin olive oil, plus more for brushing
- Sea salt, to taste
- Freshly cracked black pepper, to taste
- Fresh basil, chopped, for garnish
Step-by-step Guide:
1 – Cut the ciabatta loaf in half lengthwise, then cut each half into manageable pieces.
2 – Brush the cut sides generously with olive oil.
3 – Place the bread on a baking sheet, cut side up, and broil for 4-5 minutes until nicely browned and slightly charred on the edges.
4 – Cut the top side off the tomatoes and discard.
5 – Grate the flesh side of the tomatoes on the largest holes of a box grater over a bowl.
The tomato will grate into pulp and juice, leaving the skin behind. Discard the tomato skin.
6 – Pour the grated tomato mixture into a fine-mesh sieve set over another bowl and gently press to drain some of the excess liquid.
7 – Transfer the thicker tomato pulp to a bowl and season with sea salt and freshly cracked black pepper to taste.
8 – Once the bread is out of the broiler and still warm, rub the cut side of each slice with 2-3 peeled garlic cloves, adjusting the intensity as desired.
9 – Spoon the seasoned, drained tomato mixture generously over the garlic-rubbed bread.
10 – Drizzle with olive oil and garnish with freshly chopped basil.
11 – Serve immediately for the best flavor and texture. Enjoy!
Pro Tips for Success:
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Use ripe tomatoes: The quality of your tomatoes is key to this recipe. Choose juicy, ripe vine-ripened tomatoes for the best flavor.
-
Grill the bread for extra flavor: If you have a grill, try grilling the bread instead of broiling it for a smoky flavor that adds depth to the dish.
-
Experiment with toppings: Try adding toppings like shredded manchego cheese or prosciutto for an extra touch of flavor that will wow your guests.
- Add a pinch of red pepper flakes: For a little heat, sprinkle some red pepper flakes over the tomato mixture before serving. It adds a fun kick!
This Spanish Pan con Tomate recipe is a crowd-pleaser, whether you’re hosting a summer BBQ or a festive holiday celebration.
The mix of fresh tomatoes, garlic, and basil makes each bite deliciously fresh and perfect for sharing.
So, next time you’re entertaining, impress your guests with this quick and flavorful treat. Enjoy every bite!
Pan con Tomate
Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
5 minutes
Ingredients
- 1 loaf ciabatta bread
- 2-3 garlic cloves, peeled
- 2 ripe medium tomatoes (preferably vine-ripened)
- 4 tablespoons extra virgin olive oil, plus more for brushing
- Sea salt, to taste
- Freshly cracked black pepper, to taste
- Fresh basil, chopped, for garnish
Instructions
1. Cut the ciabatta loaf in half lengthwise, then cut each half into manageable pieces.
2. Brush the cut sides generously with olive oil.
3. Place the bread on a baking sheet, cut side up, and broil for 4-5 minutes until nicely browned and slightly charred on the edges.
4. Cut the top side off the tomatoes and discard.
5. Grate the flesh side of the tomatoes on the largest holes of a box grater over a bowl.
The tomato will grate into pulp and juice, leaving the skin behind. Discard the tomato skin.
6. Pour the grated tomato mixture into a fine-mesh sieve set over another bowl and gently press to drain some of the excess liquid.
7. Transfer the thicker tomato pulp to a bowl and season with sea salt and freshly cracked black pepper to taste.
8. Once the bread is out of the broiler and still warm, rub the cut side of each slice with 2-3 peeled garlic cloves, adjusting the intensity as desired.
9. Spoon the seasoned, drained tomato mixture generously over the garlic-rubbed bread.
10. Drizzle with olive oil and garnish with freshly chopped basil.
11. Serve immediately for the best flavor and texture. Enjoy!
