Thursday, May 17, 2012

Pan con Tomate

So, no Spanish table is complete without good red wine and Pan con Tomate. This is so easy, it is not nearly a recipe, more of instructions, for an easy and tasty Spanish take on Bruscetta. Which I am willing to bet both Spainards and Italians would be happy to eat either rendition.

crusty bread of
any kind quality extra virgin olive oil
tomato or the reserved tomato seeds and water from the gazpacho recipe
clove of garlic

1. Preheat your oven to 400 degrees.
2. Slice your bread in half and drizzle with olive oil
3. Toast open faced in your oven until just golden
4. Cut the tomato and the garlic in half so you have good sized chunks
5. Take the bread out of the oven and while still hot rub the cut side of the garlic on the bread
6. Rub the cut side of the tomato on the bread or smear the reserved tomato guts from the last recipe
7. Eat, greedily with good Spanish Wine and someone you love

Buen provecho! As always, much love, many blessings, and happy eating...

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