Pan Con Tomate Crusty Bread With Tomato Recipes
PAN CON TOMATE
Provided by Valerie Bertinelli
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
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)
Provided by Food Network
Number Of Ingredients 5
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.
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- Preheat oven to 300°. Holding a bread knife so it’s parallel with work surface, slice ciabatta in half lengthwise (like opening a book). Slice each piece in half lengthwise down the center, then cut each strip on a diagonal into 4 pieces (you should have 16 pieces total).
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- Meanwhile, slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater into a medium bowl until all that’s left are the flattened tomato skins. Finely chop skins and mix into grated flesh; season very generously with salt.
- Spoon a generous amount of tomato sauce over each toast (you may have some left over). Let sit at least a minute or two so bread can absorb some of the juices. Drizzle with oil, sprinkle with more salt, and top as desired.
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