Pan con Tomate
Ingredients
- 240 gCountry bread (thickly sliced)
- 2 pcRound tomato (very ripe, halved)
- 1 pcGarlic (clove halved)
- 2 tbspExtra virgin olive oil
- 1 pinchGray sea salt
Method
A rustic slice of bread rubbed with garlic, topped with fresh tomato pulp and a drizzle of olive oil. The crust is crunchy, while the crumb is soaked with juice and oil.
- 1
Cut thick slices of country bread. Grill them until they are golden and rigid. The crumb must be firm enough not to collapse under the tomato juice.
- 2
Cut the garlic clove in half. Vigorously rub the grilled side of the bread while it is still warm. The rough crust acts like a grater and absorbs the garlic.
- 3
Cut the tomatoes in half. Rub the flesh directly onto the garlic bread, pressing down so the juice and pulp soak the crumb until no white is visible.
- 4
Pour a generous drizzle of extra virgin olive oil over each slice. Finish with a pinch of grey sea salt. The oil should coat the tomato and shine.
Frequently asked questions
How do you get this dish right?
- Use very ripe tomatoes, almost soft, so they crush easily onto the bread.
- The secret lies in the quality of the olive oil; it needs character to stand up to the garlic.
How long does this dish keep?
Eat immediately, as the bread softens quickly.
