When in Spain…. Pan Con Tomate

The humble tapas used to be considered nothing more than a simple bar snack but it seems recently that everyone who comes on holiday to Tenerife wants to know where they can try tapas and it is now seeing a boom with an influx of modern cafes and bars setting up all over the southern resorts, particularly in Los Cristianos.

As Tenerife, is known for its tomatoes, naturally we eat quite a lot and one of the simplest ways to prepare what I suppose is actually ‘tapas’ is to serve on bread.  I like a tomato buttie but I just LOVE a tostado it is also a good way of using up yesterdays baguette.


Baguette, or  Rustic-Style Bread
1 clove garlic
2 tbsp. extra-virgin olive oil
1 very ripe large tomato
Coarse sea salt, and black pepper to taste

(If using a baguette then cut into 4-5 inches long pieces, then, slice horizontally, as you would when making a sandwich. If you are using a rounder, wider type of bread, slice off one “end” that will have lots of crust and set aside for another use. Then slice the rest of the loaf into pieces about ¾ inch thick.)


  1. Heat grill in the oven.
  2. Put bread on a baking sheet, drizzle with oil and toast until golden brown on each side.
  3. Rub garlic over cut surface of bread
  4. Either grate the tomato with a hand grater but make sure you have one with an integrated bowl as it could get messy, or pop it into your blender for a quick zizz with a pinch of black pepper.
  5. Spoon grated tomato onto toast and sprinkle with sea salt.

Nothing could be simpler and so delicious.


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