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After recently traveling to Spain, I came home with an appreciation for the Spanish Tapas (small plate) style of cuisine. Simple dishes, usually made with copious amounts of olive oil found a special place in my heart.
Pan Y Tomate is a simple dish that’s little more than great bread with fresh tomato and olive oil, yet it appears in nearly every meal in Spain from breakfast to dinner. My personal favorite was to pair the scrumptious bread with jamón, a salty aged pork leg, shaved into thin slices, similar to Italian prosciutto.
Appetizers / Sides
1 Loaf Pugliese or Ciabatta Bread
1 Lb Tomatoes
3 Tbsp Sciabica's Garlic Olive Oil
1 Tbsp Coarse Sea Salt
Cut the loaf of bread lengthwise.
Brush bread generously with Garlic Olive Oil. (Feel free to experiment with your favorite flavor of Sciabica's Olive Oil, including Mediterranean Medley, Basil, or Jalapeño!)
Broil the bread until golden brown with hints of blackened crust.
Cut bread into 2-ince wide pieces.
Grate tomatoes with a cheese grater.
Spread tomato puree over the bread.
Sprinkle salt over bread to taste.
Enjoy with Jamon or Manchego cheese!