Starters & Light meals
Pan con tomate
8
Easy
10 minutes
5 minutes
Wine/Spirit Pairing
Waterford Rosemary Rosé
Ingredients
Method- 3 ripe Israeli tomatoes
- Maldon salt, to taste
- 1 loaf ciabatta, sliced into 8 pieces
- 2 T extra virgin olive oil
- 2 garlic cloves, halved
Method
Ingredients1. Halve the tomatoes and grate the cut sides. Discard the skins. Season with salt.
2. Drizzle the ciabatta with olive oil. Place under the grill, or in a hot pan, and toast until golden brown.
3. Rub the bread with the garlic, spoon over the tomato, drizzle with olive oil and sprinkle with salt.
Cook’s note: This is a typical breakfast in Spain.
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