Pan Tomate / Tomato Bread
A classic tapa that you are sometimes charged for and sometimes given free and I could happily eat all day everyday.
Ingredients
- 1 tomato 🍅
- 1 Clove Garlic 🧄 (optional) Remove any green bits, mashed/crushed
- 1 tsp Olive oil 🏺 Extra virgin
- 1 pinch salt 🧂 to taste
- bread of choice 🥖 baguette, crusty, sourdough - whatever you like. Toasted or not, but toasted highly recommended.
- 1 wedge manchego cheese 🧀 optional
Instructions
- Slice your tomato(es) in half and grate into a bowl, down as close as you can to the skin (I use the big holes on our box grater). If your tomato(es) are watery, spoon out the extra liquid.
- Add garlic, olive oil and salt. Give it a good mix and taste. Adjust salt to taste
- Slice bread and toast (toasting = optional but recommended).
- Bonus step - thinly slice some manchego cheese (if using) - I use a cheese plane.
- Serve as-is, with a spoon for the tomato and a cheese plane to cut more manchego and assemble slices of tomato bread as you eat.
To assemble
- Spread a spoonful or two on slice of bread or toast
- Top with cheese
- Nom.