Pan con tomate

Photo by Valérie Lhomme

Juicy tomatoes meet crusty bread in these Spanish tapas, offering a burst of Mediterranean flavors.

Infused with garlic and olive oil, they’re a delightful blend of simplicity and taste that’s perfect for your next gathering.

• 2 ripe, juicy tomatoes
  

• About 12 small slices day-old bread (such as a baguette)
  

• 2 cloves garlic, peeled and halved
  

• Extra-virgin olive oil
  

• Fleur de sel
  

• Freshly ground pepper
  

Instructions:

1. Wash and dry the tomatoes and cut them in half crosswise. Lightly toast the slices of bread.
2. Rub the bread with the cut side of the garlic, then rub it with the tomato halves, cut-side down. Press down firmly to help release the juices and some of the pulp.
3. Drizzle generously with olive oil, sprinkle with fleur de sel, and add a few grinds of fresh pepper.
4. Serve right away.