Pan con Tomate – An easy, delicious “go-with” for any meal featuring local, ripe tomatoes, crusty ciabatta bread and coarse heirloom salt.
1 Chabaso ciabatta bread, classic or roasted garlic
2 large cloves of garlic, peeled, cut in half
2-3 T. Bertolli extra virgin olive oil, divided
1 large, ripe local tomato
1 t. J.Q. Dickinson Salt-Works heirloom salt
Cut ciabatta in half lengthwise. Brush with 1T. olive oil. Broil, cut-side-up, for 5 minutes until slightly golden and crisp.
Remove from oven and rub with garlic cloves. Rub cut side of bread with fresh tomato, so the juice and pulp of the tomato soaks into the bread. Drizzle with more olive oil and sprinkle with salt.
Cut bread into 2-inch pieces and serve warm.
Create a variety of tapas by topping bread with anchovy filet, Serrano ham, shaved Parmesan and olive tapenade.
This recipe comes courtesy of Eddie’s of Roland Park.