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Pan Con Tomate
Shelby Law Ruttan
This Spanish recipe for bread with tomato is a great way to enjoy brunch or to use as an appetizer for party guests. Made with fresh ingredients, this recipe is delicious and easy to make.
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Prep Time
10
minutes
mins
Cook Time
3
minutes
mins
Total Time
13
minutes
mins
Course
Breakfast
Cuisine
Spanish
Servings
6
Calories
97
kcal
Equipment
Box shredder
Large Bowl
Bread knife
Large rimmed baking sheet
Garlic skinner
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Ingredients
1x
2x
3x
2
loaves
baguette
, cut into thirds, then sliced in half
3
large
tomatoes
, shredded
¼
cup
extra virgin olive oil
salt
¼
cup
fresh basil
, chiffonade cut
Instructions
Preheat oven to 350 degrees f.
Grate halved tomato pulp over the large holes of a box grater. Set tomatoes aside.
Place bread on large baking sheet and place in oven. Bake for 10 minutes, until bread is golden brown.
Remove bread from the oven and rub immediately with the garlic clove.
Top bread slices with a drizzle of extra virgin olive oil over the surface of the bread.
Spread each slice of bread with the shredded tomatoes and season with a little salt to taste.
Garnish with fresh basil (if using).
Nutrition
Calories:
97
kcal
Carbohydrates:
4
g
Protein:
1
g
Fat:
9
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
7
g
Sodium:
6
mg
Potassium:
216
mg
Fiber:
1
g
Sugar:
2
g
Vitamin A:
758
IU
Vitamin C:
12
mg
Calcium:
9
mg
Iron:
0.3
mg
Net Carbohydrates:
3
g
Keyword
Bread with Tomato, Pan con tomate
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