Pan Con Tomate, simply put and simply made is fire roasted crusty chewy rustic bread rubbed with fresh garlic, ripe tomato, drizzled with olive oil and finally sea salt. I don’t think it really classifies itself as a Tapa, but more of an accompaniment or building blocks to a main course.

If I recall, and occasionally I recall not so rightly Pan Con Tomate originated in Catalan as a way to extend the life of stale bread on the old farmsteads and used to make sandwiches.

INGREDIENTS (Pan Con Mixture)

• Vine Ripened Tomatoes x 2
• Fresh Chopped Garlic 4 tbsp
• Extra Virgin Olive oil  1/4 cup – the more expensive the better!
• Sherry Vinegar 2 tbsp
• Sea Salt – to taste
• Fresh Cracked Black Pepper

METHOD

• Grate the tomato into a small mixing bowl. Note that while grating the tomato the skin will be left behind, which is the desired result.  Add remaining ingredients.
• Cut day old crusty french loaf or your favourite uncut artisan white bread. Brush lightly with olive oil, sprinkle with sea salt then grill.
• Spoon the pan con mixture over the bread and season with a bit more sea salt and black pepper.

That’s it!  Super simple to make and tasty.  Make sure you put the topping on just before you eat it too so the bread doesn’t go soggy.  Enjoy!

Additional Toppings? Spanish Ham, Wild Boar Proscuitto or Chorizo Pamploma from Oyama Sausage Factory or Spanish Style cheese like Manchego.  Check your local cheese monger for an assortment of Spanish Cheese.