PAN CON TOMATE

You could call this the Spanish version of bruschetta. Or is bruschetta the Italian version of this? Both are delicious.

Time: 15 min | Difficulty: 1/5 | Servings: 4

1. Get Your Tomatoes Ready

Cut your tomatoes in half and grate them carefully until all you have left is the skin.

2. Strain

Strain the tomatoes to get rid of some of the extra liquid so your toast doesn’t get soggy.

3. Mix

Add your grated tomatoes to a bowl and mix in a pinch or two of salt and ½ tbsp olive oil.

4. Finish

Spoon the tomato on the bread. Optional: drizzle olive oil and sprinkle flakey salt on each slice before serving.

THE SHOPPING CHECKLIST

2-3 large tomatoes ½ tbsp extra-virgin olive oil 1-2 pinches of coarse sea salt 3 large slices of whole grain bread 1 garlic clove cut in half