Pan con Tomate (Tomato Bread)

Pan con Tomate

Pan con Tomate, complements of Curate Tapas Bar in Asheville, North Carolina.


Yield: 2

Prep Time: 10 minutes

Cook Time: 5 minutes

Pan con Tomate (Tomato Bread)


  • 2 vine ripened tomatoes
  • 1/4 loaf of baguette, split open
  • 1 clove garlic
  • extra virgin olive oil
  • salt


  1. Cut the tomatoes and garlic clove in half.
  2. Toast the open face baguette pieces in the broiler over low heat until golden brown.
  3. Rub the open garlic clove on both sides of the bread just to allow the flavor to permeate the bread.
  4. Squeeze the pulp out of the tomato halves onto the open face baguette pieces, leaving the skins behind.
  5. Drizzle with extra virgin olive oil and season with salt.

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