Pan Con Tomate
If summer were a recipe Pan Con Tomate would be it. It's so simple to make and tastes amazing... Just a tip, make extra. You'll thank me later.
Pan Con Tomate
Prep 15 mins
Ingredients:
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Baguette
1-2 Large Ripe Heirloom Tomatoes
Good Extra Virgin Olive Oil
2-4 Garlic Cloves
Flake Sea Salt to Taste
1-2 Large Ripe Heirloom Tomatoes
Good Extra Virgin Olive Oil
2-4 Garlic Cloves
Flake Sea Salt to Taste
Freshly Ground Pepper to Taste
Directions:
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1. Place a cheese grater into a bowl and grate your tomatoes using the largest side. Then grate 1-2 cloves of garlic into the bowl using the smallest side of the grater. Drain off the excess liquid using a fine strainer. Set aside.
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2. Preheat your oven to Broil
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3. Slice your baguette and place slices on a baking sheet with parchment paper. Drizzle olive oil over the baguette slices. Broil your baguette slices until golden. Watch them carefully so they don't burn.
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4. When your baguette slices are cool enough to handle, rub them with the raw garlic cloves.
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5. Spoon the tomato mixture on to the toasted baguette slice, top with flaky salt and serve. I like to place the baguette slices on a board and the tomato mixture in a bowl so people can serve themselves and the bread doesn't get soggy. Make sure to also have a small container of flaky salt to finish them off.