Best Pan Con Tomate Crusty Bread With Tomato Recipes

Pan Con Tomate image

Provided by Valerie Bertinelli

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

6 1/2-inch-thick slices crusty bread
2 very ripe, good quality tomatoes
1 clove garlic, peeled
Kosher salt
2 teaspoons sherry vinegar
2 teaspoons extra-virgin olive oil plus more for drizzling
Flaky sea salt

Steps:

Preheat the oven to 500 degrees F. Place the bread on a rimmed baking sheet and toast for 5 minutes. Flip bread and toast until golden and crispy, about 2 minutes.
In the meantime, cut the tomatoes in half and grate the cut side of the tomato on the large holes of a box grater into a shallow bowl. Grate in the garlic clove and add the vinegar, olive oil and 1/2 teaspoon kosher salt. Stir to combine.
Spoon the tomato mixture on top of each slice of bread, making sure to cover the toast completely from edge to edge. Drizzle the toast with a generous amount of olive oil and sprinkle with flaky salt.

Pan con Tomate (Crusty Bread with Tomato) image

Provided by Food Network

Number Of Ingredients 5

1 loaf thick-sliced crusty bread
2 1/4 pounds very red tomatoes, ripe and firm
Extra virgin olive oil
Salt
Serrano ham in very thin slices (optional)

Steps:

Cut slices of bread about 2/3-inch thick. Cut tomatoes in half. Rub their pulp slowly into both sides of the bread slices to color the bread. Sprinkle both sides of the bread with salt. Drizzle both sides of the bread slices with olive oil. Arrange the slices on a large platter. If desired, serve with very thin slices of the Serrano ham.