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
Scale
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
