Pan con Tomate
Pan con Tomate, complements of Curate Tapas Bar in Asheville, North Carolina.
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
Cut the tomatoes and garlic clove in half.
Toast the open face baguette pieces in the broiler over low heat until golden brown.
Rub the open garlic clove on both sides of the bread just to allow the flavor to permeate the bread.
Squeeze the pulp out of the tomato halves onto the open face baguette pieces, leaving the skins behind.
Drizzle with extra virgin olive oil and season with salt.