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Pan Con Tomate

on Monday, 16 December 2013. Posted in Appetizers & Starters, Recipes

Courtesy of Saveur Magazine. This quick and easy dish is often enjoyed for breakfast in Spain, but is equally delicious as a simple afternoon snack or top with a thin slice of Jamón Serrano for a light lunch. 

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes

Serves 2

Ingredients

  • 1 6" piece of baguette, halved lengthwise
  • 1 clove garlic
  • 2 tablespoons Spanish extra virgin olive oil, such as Castillo de Canena
  • 1 very ripe large tomato
  • Coarse sea salt, such as Maldon Sea Salt

Directions

Heat oven to 500 degrees. Put bread on baking sheet and toast until golden brown, about 8 minutes. Rub garlic over surface of bread and drizzle with oil.

Put box grater over large bowl and grate tomato over largest holes, discarding skin. Spoon grated tomato on toast and sprinkle with sea salt to taste.

 

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