End Of Summer Appetizer—Pan Con Tomate (Spanish Style Toast With Tomato)

How can I go crazy over a 5 ingredient appetizer?  Sometimes it’s simply in the technique and the fresh ingredients. This humble tapas originated in northern Spain, in the region of Catalonia. This recipe is a perfect end-of-summer dish and the simplicity and restraint result in a wonderful appetizer I would make for a party or serve my family with a hearty salad for a light dinner.   It takes just minutes, and, more than anything, it highlights the quality of your ingredients.

Summer Appetizer—Pan Con Tomate (Spanish Style Toast With Tomato)

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• Author: Tonja Engen

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Ingredients

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• 8 slices of rustic bread (rustic Italian or sourdough)
• 3 medium-sized tomatoes
• 2 garlic cloves, peeled and sliced in half
• 2 Tbls. extra virgin olive oil
• Maldon flaked salt to taste
• Optional: Thinly sliced Serrano ham or Manchego

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Instructions

1. Heat oven to 500 degrees. Place bread on a baking sheet and toast until golden brown, about 8 minutes. Remove from oven.
2. In the meantime, wash tomatoes and slice in half across the middle. Grate them onto a plate using a box grater. Sprinkle with salt.
3. Rub garlic over grilled bread and drizzle with olive oil.
4. Spoon tomato mixture over bread and drizzle with olive oil and a final sprinkle of salt.

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