Tapas Tomato Rubbed Bread Pan Con Tomate Food

SPANISH TOMATO BREAD WITH JAMóN SERRANO

Steps:

• Mix together the chopped tomatoes, garlic clove, olive oil, salt and pepper. Keep in the fridge until needed.
• To serve, toast 20 slices of baguette. Spoon a little tomato topping on to each piece of toast. Tear 5-6 slices of jamón Serrano into pieces and put one piece on each slice of bread.

GARLICKY TOMATO TAPAS (PAN CON TOMATE Y ANCHOA)

Steps:

• Grate tomatoes and allow juice to drain away in a colander.
• Mix tomatoes, garlic paste, olive oil and salt together in a bowl.
• Toast bread slices and drizzle with olive oil.
• Serve bread with tomatoes and anchovies on the side, allowing guests to top bread slices with tomato and anchovy.

EASY PAN CON TOMATO

Steps:

• Cut thick slices from loaf of bread and toast both sides lightly under the broiler.
• Drizzle 1 side of bread slices generously with olive oil.
• Cut a very ripe tomato in half. Rub it over the toasted bread, squeezing gently and leaving juice and pulp.
• Sprinkle generously with garlic salt (or minced garlic and salt).
• Reheat gently under broiler and serve.

TAPAS TOMATO RUBBED BREAD (PAN CON TOMATE)

Steps:

• Cut loaf into 1 inch slices.
• Place slices on baking sheet and place 6 inches from broiler.
• Broil 1-2 minutes per side or until toasted. DO NOT BURN.
• Remove bread. Let cool down until you can safely handle pieces with hands.
• When cooled to warm touch, rub one side of bread with side of sliced garlic clove, then rub with cut side of tomato. Juice and pulp of tomato will transfer to bread naturally, if not, squeeze tomato slightly.
• Continue rubbing pieces of bread with garlic and then tomato until finished.
• Arrange bread rubbed side up on serving platter, sprinkle with salt, pepper, and parsley.
• Drizzle bread with olive oil before serving.
• Best served warm with other tapas dishes, appetizers, or as a side to a main course.