It has been a few weeks since I returned from the south of Spain, but my memories of the trip are still vivid. In particular, the mouthwatering flavors of sweet pasteles, creamy cafe con leche, sizzling paellas and delicious red wine. But one dish that really stood out was a simple tapa I enjoyed for breakfast on my last morning in Ronda. Pan con tomate, or bread with tomato, originated in the Catalonia region of northern Spain, but is now widely enjoyed down south in the Andalusia region. This yummy, rustic tapa is the perfect end of summer dish that combines all the best flavors of Spain. Below is the easy and tasty wend inspired recipe: pan con tomate.
WHAT YOU’LL NEED:
- 1 baguette (or your favorite artisan bread)
- 3-5 flavorful tomatoes (vine ripe or beefsteak work best)
- 1 head of garlic
- Spanish olive oil
- Sea salt flakes
DIRECTIONS:
- Halve the bread long ways then slice into 6 inch sections
- Place the bread face up on a baking sheet and drizzle with olive oil
- Place the baking sheet under the broiler on low until golden brown
- For the tomato topping, begin by slicing the tomatoes in half
- Using a box grater, grate the tomato pulp into a bowl and discard the skin
- When the bread is perfectly toasted, remove from the broiler and rub with peeled garlic cloves
- Garlic lovers (like me!) can also add minced garlic directly to the tomato pulp
- Top the warm bread with the tomato pulp and drizzle with a bit more olive oil
- Sprinkle flaked sea salt to taste and enjoy!
One bite of this simple, savory tapa will instantly transport you to the south of Spain. What are some of your favorite dishes you’ve had abroad? Share your comments below!
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