Tomato Bread – Pan Con Tomate

A Spanish Tapas that beats the heck out of bruschetta. Easy to make and is always a hit.

Slices of hearty bread like ciabatta

2 large or 3 medium very ripe tomatoes

1 Tbl good extra virgin olive oil

2 Tbl chopped basil

Sea Salt and Pepper

1 garlic clove, cut in half

Optional Toppings: thin slice of Manchego cheese, slice of proscuitto, anchovy filet, sardine, basil leaf, mozzerella or burrata cheese

Take the sliced bread and brush lightly on one side with olive oil. Then either place on the grill or under the broiler until toasted.
When toasted, gently rub the garlic half over the surface to transfer some of that garlic flavor over.

Slice the bottom of the tomato so it is level then, holding your hand with the fingers extended, grate the tomato on a box grater using the palm of your hand until you just have the tomato skin. Discard the skin.

Into the tomato pulp, whisk in the olive oil, basil, salt, and pepper. Taste and adjust.

Gently spoon the tomato mixture onto the garlic bread and let sit a couple of minutes to soak in a little.
Top with other stuff if desired but delicious on its own.
Serve cold or at room temp.