Pan Con Tomate with Prosciutto and Manchego Recipe
Introduction
Pan Con Tomate is a classic Spanish dish that’s simple, fresh, and full of flavor. This easy-to-make recipe combines ripe tomatoes, crusty bread, and savory toppings for a delightful snack or appetizer.
Ingredients
- 1 bread of choice (ciabatta recommended)
- 5 tomatoes (sliced in half)
- Olive oil
- 10 slices prosciutto (cut in half)
- 20 slices manchego (aged)
Instructions
- Step 1: Rub the cut side of a garlic clove onto the surface of the bread slices to add subtle flavor.
- Step 2: Rub the tomatoes vigorously over the bread until it’s well coated with tomato pulp and juice.
- Step 3: Layer the manchego slices and prosciutto on top of the tomato-covered bread.
- Step 4: Drizzle olive oil generously over the assembled slices and serve immediately.
Tips & Variations
- Use ripe, juicy tomatoes for the best flavor and texture.
- Swap manchego for aged parmesan or pecorino for a different cheese note.
- Try adding a sprinkle of sea salt or fresh herbs like basil or oregano for extra freshness.
Storage
Pan Con Tomate is best enjoyed fresh to maintain the crispiness of the bread. If needed, store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat briefly in a toaster oven to crisp the bread before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of bread?
Yes, any crusty bread like baguette, sourdough, or rustic country loaf works well with Pan Con Tomate.
Is this dish served hot or cold?
It is typically served at room temperature or slightly warm, allowing the fresh tomato flavor and cheese to shine.
Print
Pan Con Tomate with Prosciutto and Manchego Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
Pan Con Tomate is a traditional Spanish appetizer featuring crusty bread rubbed with fresh garlic and ripe tomatoes, topped with savory Manchego cheese and prosciutto, and finished with a drizzle of olive oil. It’s a simple yet flavorful dish perfect for any time of the day.
Ingredients
Bread
- 1 loaf of ciabatta bread (or bread of choice)
Tomato and Garlic
- 5 ripe tomatoes, sliced in half
- 1 clove of garlic
Toppings
- 10 slices of prosciutto, cut in half
- 20 slices of aged Manchego cheese
- Olive oil for drizzling
Instructions
- Prepare the bread: Take your ciabatta bread and slice it into desired pieces. Rub the cut side of a garlic clove over the surface of the bread gently to impart a subtle garlic flavor.
- Rub the tomatoes: Take each halved tomato and rub the cut, fleshy side vigorously over the bread pieces so that the juice and pulp soak into the bread, adding a fresh tomato flavor and slight moisture.
- Add toppings: Layer the slices of aged Manchego cheese evenly over the tomato-rubbed bread, then add the halved slices of prosciutto on top.
- Finish with olive oil: Drizzle high-quality olive oil over the assembled bread pieces to enhance the flavor and add richness.
- Serve: Present your Pan Con Tomate immediately as a delicious appetizer or snack.
Notes
- Select ripe, juicy tomatoes for the best flavor absorption into the bread.
- Use good quality extra virgin olive oil to drizzle for a richer taste.
- You can lightly toast the bread before rubbing with garlic and tomato for added crispiness.
- Traditional Manchego is made from sheep’s milk, but you can substitute with similar firm cheeses if preferred.
- This dish is best served fresh and not stored for long periods to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Spanish
Keywords: Pan Con Tomate, Spanish appetizer, Manchego, prosciutto, tomato bread, rustic snack
