Pan Con Tomate (Spanish Tomato Bread)

Appetizers

An easy, delicious "go-with" for any meal featuring local, ripe tomatoes, crusty ciabatta bread and coarse heirloom salt.

Details

Ingredients

1 Chabaso ciabatta bread, classic or roasted garlic
2 large cloves of garlic, peeled, cut in half
2-3 T. Bertolli extra virgin olive oil, divided
1 large, ripe local tomato
1 t. J.Q. Dickinson Salt-Works heirloom salt

To Prepare

Cut ciabatta in half lengthwise. Brush with 1T. olive oil. Broil, cut-side-up, for 5 minutes until slightly golden and crisp.

Remove from oven and rub with garlic cloves. Rub cut side of bread with fresh tomato, so the juice and pulp of the tomato soaks into the bread. Drizzle with more olive oil and sprinkle with salt.

To Serve

Cut bread into 2-inch pieces and serve warm.

Pairs With

Nortico Alvarinho

Eddie’s Recipe Tip:

Create a variety of tapas by topping bread with anchovy filet, Serrano ham, shaved Parmesan and olive tapenade.