Tapas - Pan con Tomate (Spanish Tomato Bread)

Ingredients (serves 4–6):

• 1 large very ripe tomato (or 2 small)

• 1 small garlic clove

• ½ loaf crusty bread (sourdough, ciabatta, or baguette), cut into ½ to ¾ inch slices

• 2 to 3 tablespoons extra virgin olive oil

• Kosher salt or flake salt

Instructions:

1. Toast the Bread:
   Slice bread and toast or grill until golden and crisp on the surface but soft inside. A hot pan or 400°F oven works well.

2. Make the Tomato Mixture:
   Grate the tomato on the large holes of a box grater into a bowl, discarding the skins.
   Use a microplane or fine zester to grate the garlic directly into the tomato.
   Stir in the olive oil and a generous pinch of salt. Let it sit for 5 to 10 minutes to meld.

3. Assemble:
   Spoon the tomato mixture generously over the toasted bread.
   Finish with a drizzle of olive oil and a pinch of flake salt if desired.

Notes:

• Use the ripest tomatoes you can get. Soft, deeply colored tomatoes work best.

• You can serve the tomato mixture in a bowl alongside the toast for DIY assembly if prepping ahead.

• Optional: top with anchovies, jamón, or thin slices of manchego.