Recipe Index

Spanish | Tomato Toast Tapa (Pan con Tomate)

Revised on January 27, 2014

A yummy Spanish tapa. To eat, top bread with ham and cheese.

Yield: 8 servings

tomato toast


8 slices sourdough or country-style bread, cut into 3/4-inch thick slices

4 cloves garlic, peeled and cut in half

4 small ripe tomatoes, cut in half

extra-virgin olive oil

Maldon salt, to taste

freshly ground pepper, to taste



Spanish olives

Spanish ham or prosciutto, thinly sliced

Manchego cheese, thinly sliced



Grill the bread approximately 2 to 4 minutes per side or lightly toast in the oven.

Once the bread is toasted, rub 1/2 clove of garlic, cut side, over the bread while still warm. Use a fresh piece of garlic for each slice. Rub tomato, cut side, over the bread, pressing to push the pulp into the bread, until toast is covered with tomato. Discard skins and remaining pulp. Drizzle olive oil over the bread, sprinkle with salt and pepper. Serve immediately.

Two ways to serve: 1) cook to do the rubbing and drizzling, 2) let each person do their own. Top with Spanish ham or prosciutto and Manchego cheese.


(Ref. Sur La Table's "Spanish Tomato Toast" recipe, "Tapas: Small Plates from Spain" class.)