Pan Con Tomate (Spanish Tomato Bread)

I think even if you're not really into Spanish food you will have at least heard of, if not eaten, this dish. Perfect at the start of any meal or as a simple breakfast, pan con tomate is a joy to make and to eat.

It will come as no surprise that this can barely be described as a recipe but there is a right and a wrong way to make it and this is the best! Charred good quality bread, infused with the perfume of garlic, topped with sweet, fresh, juicy tomatoes and sprinkled with sea salt before being drizzled with rich olive oil. To die for!

Pan Con Ajo y Tomate (Spanish Tomato and Garlic Bread)
Serves 2

olive oil
4 slices of good bread
1 garlic clove
8 cherry tomatoes
sea salt

Drizzle the bread with oil and toast on both sides - use a griddle pan, a grill or just a toaster. Leaving the skin on, slice the garlic clove in half. Cut the cherry tomatoes in half.

When the bread is toasted, scrub one side of the bread with the cut garlic. Then scrub with the cut side of the tomatoes, squeezing over the seeds and tearing the remains over the top. Use 2 tomatoes per slice. 

Sprinkle with sea salt flakes and add a drizzle of olive oil, if you like, before serving.