Wherever you go in Spain, you’ll be sure to find one thing; bread and tomatoes. Sometimes called pan y tomate, pan cob tomate or toastada tomate, this snack is simple but the Spanish make it so delicious. Although it’s origins are from the Catalunian region, it has been adopted all over Spain including the islands that surround it. Making it at home couldn’t be easier and it’s the perfect appetizer at a party or mid-afternoon snack.
Instructions
- Start off by putting the oven rack a few inches below the broiler.
- Slice bread and put them on a baking sheet.
- Drizzle over olive oil and season with kosher salt.
- Put the bread in the oven for about 2-3 minutes.
- While that’s cooking, cut 2 large tomatoes in half and grate them with a box cutter. Make sure it is skin side up because you will only be using the inner flesh.
- When the tomatoes have been grated, season with kosher salt.
- When the bread is done, rub a clove of garlic all over it so the bread has the essence but not the spiciness.
- Then, spoon over the tomato pulp and drizzle some more olive oil over, and add a little flakey salt to finish.
- Enjoy!
