Melissa Clark's Pan Con Tomate
Published August 21, 2007
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
4 thick slices country-style bread, toasted and still hot
1 fat garlic clove, halved
Good-quality extra virgin olive oil
Coarse sea salt
1 large tomato, halved crosswise
Sliced tomatoes for serving, optional
Nutritional analysis per serving (4 servings)
17 grams carbs; 107 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 2 grams fiber; 248 milligrams sodium; 4 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Rub bread with garlic halves. Drizzle slices with oil, and sprinkle with salt. Rub tomato cut side down on toasted bread, generously squeezing insides out as you go. Sprinkle with additional salt, and top with additional slices of tomatoes if desired.
Private Notes
Comments
Perfect as an appetizer for a Spanish themed meal. Start with great bread, quality olive oil and use the best tomatoes that the season can offer. Goes well with some Spanish ham and Manchebo cheese. Simple and easy. Reheated leftovers in the toaster today.
Such a simple and delicious idea. It's a beautiful way to highlight tomatoes at the height of summer.
Perfect as an appetizer for a Spanish themed meal. Start with great bread, quality olive oil and use the best tomatoes that the season can offer. Goes well with some Spanish ham and Manchebo cheese. Simple and easy. Reheated leftovers in the toaster today.