Pan Con Tomate Y Anchoa Garlic Olive Oil And Fresh Tomato On Toasted Bread Recipes

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BREAD WITH TOMATO: PAN CON TOMATE



Bread with Tomato: Pan Con Tomate image

Provided by Melissa d'Arabian : Food Network

Time 11m

Yield 20 toasts

Number Of Ingredients 6

1/2 French baguette
4 tablespoons olive oil, plus more for drizzling
5 thin slices ham
2 Roma tomatoes
2 cloves garlic, peeled
Kosher salt

Steps:

  • Preheat the grill. Slice the bread at an angle into 20 thin pieces. Using 3 tablespoons olive oil, brush both sides of each slice of bread. Place the bread slices on the hot grill and toast, about 2 minutes on each side, or until golden.
  • Cut each slice of ham in quarters. In a small saute pan, add the remaining tablespoon olive oil and cook the ham until crispy. Remove the ham to a paper towel to remove the excess oil.
  • While the bread is still warm, rub a clove of garlic on each slice of bread. Cut the top off the tomatoes and rub the tomato on the slices of bread. Drizzle olive oil on each piece and sprinkle with kosher salt. Top with a piece of ham.

PAN CON TOMATE' Y ANCHOA-GARLIC, OLIVE OIL, AND FRESH TOMATO ON TOASTED BREAD



Pan con Tomate' y Anchoa-Garlic, Olive Oil, and Fresh Tomato on Toasted Bread image

Provided by Penelope Casas

Categories     Bread     Garlic     Tomato     Breakfast     Anchovy     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield serves 4

Number Of Ingredients 6

1 1/2 pounds very ripe and flavorful tomatoes, preferably plum tomatoes, split in halves crosswise
2 large garlic cloves, mashed to a paste
4 tablespoons best-quality fruity extra virgin olive oil, plus more for drizzling
Kosher or sea salt
Good-quality French-style loaf, split in half and halves cut into 4-inch lengths
8 to 16 best-quality anchovy fillets, preferably jarred, optional

Steps:

  • With a coarse grater held over a bowl grate the tomatoes down to the skin. Pour off any excess liquid. Add the garlic, olive oil, and salt to taste (the mixture should be well seasoned). Let sit for a few minutes to meld flavors.
  • Lightly toast the split bread and drizzle with olive oil. Pour the tomato mixture into a serving bowl and arrange the bread and anchovies, if using, on plates. Let each guest spread the tomato mixture on the bread and top it off with one or two anchovy fillets.

GARLICKY TOMATO TAPAS (PAN CON TOMATE Y ANCHOA)



Garlicky Tomato Tapas (Pan Con Tomate Y Anchoa) image

Make and share this Garlicky Tomato Tapas (Pan Con Tomate Y Anchoa) recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

1 1/2 lbs very ripe tomatoes, split in halves crosswise
2 teaspoons garlic paste
4 tablespoons extra virgin olive oil, plus more for drizzling
kosher salt or sea salt
French bread, split in half and halves cut in 4-inch lengths
8 -16 anchovy fillets (preferably jarred) (optional)

Steps:

  • Grate tomatoes and allow juice to drain away in a colander.
  • Mix tomatoes, garlic paste, olive oil and salt together in a bowl.
  • Toast bread slices and drizzle with olive oil.
  • Serve bread with tomatoes and anchovies on the side, allowing guests to top bread slices with tomato and anchovy.

Nutrition Facts : Calories 76, Fat 6.9, SaturatedFat 1, Sodium 4.5, Carbohydrate 3.6, Fiber 1, Sugar 2.2, Protein 0.8

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