Pan con Tomate with Garrotxa Cheese
Pan con Tomate is a traditional Catalan dish of bread that is toasted and rubbed with fresh garlic then topped with crushed or grated tomatoes, olive oil and salt and pepper. While savory, it is usually served as part of a traditional breakfast! So liven up your next morning meal with this recipe made extra special with Garrotxa cheese, also from Catalonia. Garrotxa is one of the most wine-friendly cheeses we have come across, so this would also make a fantastic appetizer served with your favorite white or red.
- 8 slices 1/2-inch-thick ciabatta
- Extra-virgin olive oil for brushing and drizzling
- 2 garlic cloves halved crosswise
- 4 tomatoes halved crosswise
- Kosher salt
- Shaved Garrotxa cheese for topping
Preheat the oven to 375°.
Brush one side of each bread slice with oil and arrange oiled side up on a baking sheet. Bake for 10 minutes, until golden.
Rub the toasts with the garlic cloves, then rub with the tomato halves until all of the flesh is gone;
discard the tomato skins. Season the toasts with salt and pepper.
Top with cheese, drizzle with olive oil and serve.
Original recipe source: Kay Chun of Food & Wine Image credit: Con Poulos for Food & Wine