Name: Pan con Tomate with Espelette Pepper
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 long ciabatta loaf or baguette; good olive oil; 1 garlic clove; 1/2-1 tsp Espelette pepper; 2 ripe juicy tomatoes, (Roma tomatoes give you the highest flesh to water ratio); sea salt; 4 oz sliced dry cured ham, (like Serrano or Ibérico, optional)

One of my favourite little dishes to this day is one we had on our first trip to Barcelona.

It couldn’t be more simple: toasted bread, olive oil, garlic, fresh tomato. That’s it. But when a tapas bar would serve it with Iberico or Serrano ham, and Manchego, well, it became something I just couldn’t get enough of. Since we are in the midst of tomato season, it is just proper that we serve this up as an appetizer or light dinner.

Traditional Pan Con Tomate

It comes to us by way of Catalonia, a region of Spain, made up of four provinces. The Catalan language, customs and cuisine are unique within Spain. Barcelona is probably the most famous large city in which to discover the culture of the Catalan community. The Catalan way of calling this tapa is Pa amb Tomàquet, and it is probably the most common and popular of the little dishes in Catalan. Having a basket of bread and tomatoes is more common than bread and butter, and really, even more tasty!

As I mentioned, Pan con Tomate is really just bread, olive oil, fresh ripe tomatoes, garlic and a bit of salt, which is exactly what Pan con Tomate translates as: Bread with Tomatoes. Think of it as a distant cousin to Italian Bruschetta, which is basically the very same ingredients, with some minor prep variations.

Here is the Method

I like to use a ciabatta loaf, it is probably the closest thing to the traditional bread that the Catalans will use. But a fresh baguette will also work. You want the interior to have texture for the garlic rubbing step. Begin by slicing it in half to open it up. Have the oven ready at 425F. You will brush the inside of each slice of bread with olive oil. Lay these lengths of bread on a baking sheet and toast in the oven till crisped and golden. Once out of the oven, as soon as they are cool enough to handle, take a garlic clove that you have peeled and cut in half, and rub the cut side all over the bread, getting the essence of the garlic into the nooks and crannies.

How to Prep the Tomatoes

Once both slices of bread are garlic imbued, you will take one or two fresh ripe juicy tomatoes and slice them in half. I suggest two, since I’m not sure how big your bread is, or how small your tomatoes are. You will know how much of the tomatoes you will need once you start rubbing. You are going to take half of a tomato, and rub the sliced side all over the garlic rubbed side of bread. As you get the bread all rubbed down, squeeze the tomato to release the juices and a bit of the pulpy flesh directly onto the bread, just don’t drown the bread. See below!

*Alternatively, you can grate the tomato on the large holes of a box grater, setting it over a sieve to drain out the excess water. Then spoon all the grated flesh into a small bowl. Use a spoon to slather the grated tomato onto the bread.

Slice the loaf into smaller bite sized pieces, sprinkle with fresh salt and drizzle with a touch of really good, earthy grassy olive oil. That’s it! Eat while still crispy before the bread turns slightly soggy, which it will do if it sits too long.

My Twists

Above is the classic method, and you really can’t beat it as a side to paella, a summer soup like gazpacho, or even a hearty summer fish stew.

Here is what I do to take this appetizer to the next level. After rubbing the garlic all over the crisped bread, I sprinkle a little Espelette pepper over the bread. Espelette pepper has a milder heat with a slightly sweet, fruity and smokey undertone. The heat level is similar to a jalapeño pepper. For a bit of background, Espelette pepper is popular is Basque cuisine, which is a region between France and Spain. While part of France, the Spanish influences are truly embraced in their dishes. If you can’t source Espelette pepper, you can substitute sweet smoked paprika. See here for more information on Espelette and the Basque region. I like the kick that the pepper gives the bread, making it even a bit more festive and worthy of a cold crisp glass of Sangria or Cava! And then there is the ham!

Spanish Hams

If you truly want to make this a destination of a dish, as opposed to just a side to soup or salad, add some ham! Yes, Spanish hams are simply amazing! Jamón Ibérico is the king of dry cured hams. The meat is melt in your mouth delicious, and has a nutty sweetness, thanks to a diet solely comprised of meadow acorns that the outdoor grazing pigs dined on. Serrano and Prosciutto de Parma are right up there as well, but it is Jamón Ibérico which is king, as the price supports! A few slices are all you need, so if you haven’t sampled it yet, and you are a fan of ham, you really must. In Barcelona, we were often served the pan con tomate with tender slices of Ibérico folded on top. Serrano is a perfectly acceptable substitute, and may be easier to source for you.

Final Thoughts

Serving this little bread and tomato treat is perfect for a weekend evening with friends. Add some Spanish Manchego cheese, which is an aged firm Spanish cheese made from Manchego sheep’s milk. It has a lovely nutty and buttery flavour. These days you may find your cheesemonger has it with black garlic or other herbs infused throughout. Add some olives, Spanish Marcona almonds or pistachios, and ham wrapped cantaloupe wedges and you have a great meal happening. Just add a bottle of Rioja, a pitcher of Sangria, or some sparkling Cava and all is good!

For other additional accompaniments, try including my Middle Eastern Marinated Feta, Shrimp Pil Pil or Pistachio Feta Dip

If you make this easy and bright Pan Con Tomate, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

Love Jen