Pan con Tomate' y Anchoa—Garlic, Olive Oil, and Fresh Tomato on Toasted Bread
4.2
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Nothing could be more simple and down to earth than this tapa, but its appeal is universal. It originated in Catalunya, but can now be found all over Spain. In fact, I will never forget a breakfast of exceptional pan con tomate and steaming café con leche at an outdoor café overlooking the mountains of Granada in Galera, a town of cave dwellings. The recipe that follows has the advantage of last-minute assemblage, so the bread doesn't get soggy. Since ingredients are few, it goes without saying that the very best tomatoes, extra virgin olive oil, and anchovies are essential. If last-minute preparation is not a problem, I suggest the even simpler traditional method of toasting the bread, rubbing it with a cut clove of garlic, then rubbing with a cut tomato, squeezing the tomato gently as you rub. Drizzle with oil and sprinkle with salt.
Ingredients
serves 4
Step 1
With a coarse grater held over a bowl grate the tomatoes down to the skin. Pour off any excess liquid. Add the garlic, olive oil, and salt to taste (the mixture should be well seasoned). Let sit for a few minutes to meld flavors.
Step 2
Lightly toast the split bread and drizzle with olive oil. Pour the tomato mixture into a serving bowl and arrange the bread and anchovies, if using, on plates. Let each guest spread the tomato mixture on the bread and top it off with one or two anchovy fillets.
Nutrition Per Serving
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Reviews (1)
Back to TopVery simple, but very good. I used sourdough baguettes that I had baked just that day and toasted for a dinner party, then I toasted the remainder to take to work the next day. I came back in about an hour and they had eaten four baguettes...the receptionist described a feeding frenzy! I even used more garlic than called, as I wasn't sure if my cloves were "large" enough. Great appetizer, and grating the tomato wasn't near as intimidating as it sounds; I didn't have access to plum tomatoes, so I used small tomatoes on the vine which meant there was a "bit" more liquid, which really couldn't be poured off as it was pretty much all tomato! Simple and good; a great combination for last minute appetizers!
deliusfan
Sarasota, FL
10/26/2010