Pan con Tomate
A classic Spanish appetizer featuring toasted ciabatta bread rubbed with garlic and topped with fresh grated tomatoes, olive oil, and sea salt. This simple yet elegant dish lets the flavors of ripe heirloom tomatoes shine.
Ingredients
- •1 loaf ciabatta
- •3 Tbsp extra-virgin olive oil
- •2 cloves garlic
- •2 lb heirloom tomatoes
- •1 tsp flaky sea salt
- •1 tsp black pepper
- •2 Tbsp oregano
- •8 fillets anchovy fillets
Cooking Instructions
- 1.
Preheat oven to 300°F. Holding a bread knife so it's parallel with work surface, slice ciabatta in half lengthwise (like opening a book). Slice each piece in half lengthwise down the center, then cut each strip on a diagonal into 4 pieces (you should have 16 pieces total).
5 min
- 2.
Drizzle 3 Tbsp. oil over bread and rub each piece to evenly distribute oil. Place bread on a rimmed baking sheet and bake until lightly browned and dried out, 30-40 minutes. Rub warm toast with cut sides of garlic; set aside.
35 min
- 3.
Meanwhile, slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater into a medium bowl until all that's left are the flattened tomato skins. Finely chop skins and mix into grated flesh; season very generously with salt.
10 min
- 4.
Spoon a generous amount of tomato sauce over each toast (you may have some left over). Let sit at least a minute or two so bread can absorb some of the juices. Drizzle with oil, sprinkle with more salt, and top as desired.
5 min
