Pan con tomate is a classic Spanish tapa. You toast good bread, rub it with garlic, drizzle with olive oil and salt, and then rub with a very ripe tomato. It’s simple and very savory. Gild the lily by adding a really good Spanish anchovy on top.
This makes a fantastic appetizer and can be served in small bites for your guests right inside the kitchen.
Ingredients (serves 6):
-Ciabatta (or similar bread) sliced thinly and cut into bite-size pieces
-1 garlic clove, peeled
-Coarse sea salt
-Extra virgin olive oil
-A very ripe heirloom or early girl tomato
-Best quality jarred anchovies in olive oil, rinsed and patted dry
Toast the bread on both sides lightly. Rub with the garlic clove. Drizzle with best quality olive oil (this makes a huge difference) and sprinkle with coarse salt. Cut the tomato in half and rub (seeds and all) into the bread. Garnish each piece with an anchovy and serve!
I like to drink a bone-dry Spanish rosé or a sparkling Cava.