Heirloom Pan con Tomate
Print Recipe
PureWow editors select every item that appears on this page, and the company may earn compensation through affiliate links within the story. All prices are accurate upon date of publish. You can learn more about the affiliate process here.
You’ve indulged in Italian bruschetta more times than you can count. But have you met its Spanish cousin, pan con tomate? It’s about time you did, and you should start with Kylie Mazon-Chambers’s version from her cookbook Share + Savor, a collection of recipes for creating impressive themed appetizer boards.
Translating to “bread with tomato,” this appetizer is traditionally made by grating tomatoes onto toasted ciabatta. Mazon-Chambers also adds garlic and white wine vinegar to the mix, plus chills it overnight to maximize the flavor of the produce. “I think it is important to buy high-quality ingredients for this recipe,” she advises, “such as heirloom tomatoes, high-quality olive oil and fresh bread.”
Take this snack to the next level by pairing it with anchovies and thin-sliced Manchego cheese. Up the ante even further by plating it with chorizo or jamón Ibérico for a Spanish-inspired charcuterie board that will leave your guests in awe.
Reprinted with permission from Share + Savor by Kylie Mazon-Chambers, Page Street Publishing Co. 2020.
Ingredients
2 large heirloom tomatoes
1 garlic clove, minced
1 tablespoon (15ml) white wine vinegar
Kosher salt
1 loaf ciabatta bread
3 tablespoons (45ml) extra virgin olive oil
1 tablespoon (4g) packed fresh oregano, chopped
Flaky sea salt
Directions
1. Place a box grater in a large bowl. Grate the tomatoes on the largest holes, so that all that’s left over is the tomato skins. Finely chop the tomato skins and add them to the bowl. Stir in the garlic and vinegar, then season to taste with salt. (If the tomatoes were very juicy, drain some of the juice, if necessary.) At this point, the mixture can be covered and refrigerated overnight.
2. Preheat your broiler to high. Halve the ciabatta loaf lengthwise and cut each half into two-inch-thick slices. Place the halves cut side up on an ungreased baking sheet and drizzle the oil over the bread. Broil, checking frequently, until golden brown, about 3 minutes.
3. Spoon the tomato mixture onto the slices of bread. Garnish with the oregano and flaky sea salt to taste and serve immediately, alone or as part of a tapas board.
182 calories
7g fat
25g carbs
6g protein
4g sugars
Powered By
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.