Pan con Tomate
Ingredients
The bread
-
16
oz
rustic loaf or French baguette, sliced ¼ inch thick
The toppings
-
2-3
cloves
garlic, peeled and left whole
-
3
medium
ripe tomatoes, cut in half
-
to taste
kosher salt
-
to taste
freshly cracked black pepper
-
4
tsp
extra virgin olive oil
Instructions
- Preheat the oven to 375°F.
- Place the sliced bread on a baking sheet and toast in the oven for about 5 minutes until slightly crisp and barely golden.
- Remove the bread from the oven and while still hot, rub the garlic cloves over the surface of the bread.
- Rub the tomato halves over the tops of the toasted bread.
- Sprinkle with salt and pepper, and drizzle with olive oil.
- Serve immediately while still warm.
Nutrition Facts (estimated)
Servings
8
Calories
186
Total fat
4.5g
Total carbohydrates
31g
Total protein
5.5g
Sodium
385mg
Cholesterol
0mg
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