Pan De Tomate

momaphet's Note:

This is traditionally eaten for breakfast in Spain, but is similar to Italian bruchetta, which is usually considered and appetizer. So enjoy it any time of the day. If your tomatoes are small, you will want more - if really big, one should do it, this is very flexible.

• Total Time: 2 mins
• Prep Time: 2 mins
• Cook Time: 0 mins

Ingredients:

Servings: 1

• 1 -2 tomato , fresh and ripe
• 1 garlic clove , per person
• baguette , slices toasted lightly
• kosher salt
• olive oil

Directions:

1. Cut tomato in half and, holding the skin side, pulp on the coarse side of a cheese grater. Be sure to catch all the juice.
2. To serve place a clove of garlic and a couple of rounds of toast on each plate.
3. Rub the clove of garlic on the toast lightly pour oil liberally over the bread followed by spoonfuls of the freshly pulped tomato. Finish with a sprinkling of salt.

Reviews

[susie cooks]

Very simple and yummy. I have seen this made by rubbing the cut tomato right on the toasted baquette in stead of using a grater. We enjoyed this with a nice glass of sangria (Sangria). This is a nice light snack or lunch. Made for ZWT 5.

[Charlotte J]

This is so easy and good! I de-seeded my tomato first. This was my very first time of grating a tomato and it worked wonderfully. I toasted my baguette slices on the stove top. If you had time to roast the garlic, you could just squeeze a half of a clove on each baguette slice. I'll be making this again. LOVE IT. Made during Round 3 of * Zaar World Tour 5* 2009 game for team *Genies of Gourmet*

[Julie B's Hive]

Doesn't get any easier than this. Made for ZWT5. I used Baena Spanish olive oil and a very large Canadian imported tomato.