Pan con Tomate with Nuovo Oil

Pan con tomate

Pa amb tomàquet

 Spanish Style Toast with grated Tomato

Bruschetta al Pomodoro

Pan con tomate also called Pan a la Catalana is originally from Spain. It is one of the most simplest and famous dishes from Cataluña, Spain. The original way to do pan con tomate is to slice a ripe tomatoes in half, grill a piece of toasted bread, rub garlic and half of the ripe tomato into the bread, and drizzled with olive oil, and salt. That IT!

It is mostly eaten for breakfast in Spain but it is also seen as very popular bar tapa. It is a great appetizer or it can be a great healthy snack at any time of the day!

Bread, tomato, and olive oil make for an amazing treat – morning, noon, or night.

Its great flavor is addicted and you will want to recreate it over and over again! 

Ingredients

(One portion only)

• A slide of a good rustic solid dense bread (I used Tuscan bread)
• A Medium size Tomato
• 1-2 cloves of garlic (I love garlic)
• 2 tablespoons of Nuovo Olive Oil or Best Olive Oil you have (I used L'arte dell' Olivo)
• Fresh ground black pepper (optional)
• Sea Salt Flakes.

Preparation

1. Place the box grater inside a large bowl and grate the tomato on the biggest holes, and discharge the skin.
2. Add olive oil and pressed garlic into the grated tomato.
3. Pan grilled the bread (you could also oven broil, bake, toast, charcoal grill, or any method you want to toast your bread).
4. Spoon grated tomato onto the toasted bread, sprinkle with salt, drizzle with more olive oil, and add fresh ground black pepper to finish!

You can top a traditional pan con tomate with almost anything to create a new savory sensation.

Sarabelle Sylva