Tapas Tomato Rubbed Bread Pan Con Tomate Recipes

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TAPAS TOMATO RUBBED BREAD (PAN CON TOMATE)



Tapas Tomato Rubbed Bread (Pan Con Tomate) image

Make and share this Tapas Tomato Rubbed Bread (Pan Con Tomate) recipe from Food.com.

Provided by Hopkins82

Categories     Breads

Time 18m

Yield 10-20 slices of bread, 15 serving(s)

Number Of Ingredients 6

1 loaf baguette (smaller loaves will produce less servings) or 1 loaf similar country type bread (smaller loaves will produce less servings)
2 medium garlic cloves, peeled and halved
1 large ripe roma tomato, halved
2 tablespoons olive oil
1 tablespoon freshly chopped parsley
salt and pepper (to taste)

Steps:

  • Cut loaf into 1 inch slices.
  • Place slices on baking sheet and place 6 inches from broiler.
  • Broil 1-2 minutes per side or until toasted. DO NOT BURN.
  • Remove bread. Let cool down until you can safely handle pieces with hands.
  • When cooled to warm touch, rub one side of bread with side of sliced garlic clove, then rub with cut side of tomato. Juice and pulp of tomato will transfer to bread naturally, if not, squeeze tomato slightly.
  • Continue rubbing pieces of bread with garlic and then tomato until finished.
  • Arrange bread rubbed side up on serving platter, sprinkle with salt, pepper, and parsley.
  • Drizzle bread with olive oil before serving.
  • Best served warm with other tapas dishes, appetizers, or as a side to a main course.

Nutrition Facts : Calories 100.3, Fat 2.7, SaturatedFat 0.5, Sodium 184.7, Carbohydrate 16, Fiber 1, Sugar 0.2, Protein 2.7

SPANISH TOMATO BREAD WITH JAMóN SERRANO



Spanish tomato bread with jamón Serrano image

These tasty tapas snacks are ready in just 5 minutes, the perfect accompaniment for a drinks party

Provided by Mary Cadogan

Categories     Buffet, Canapes, Snack

Time 5m

Yield Serves 10-12 with other dishes

Number Of Ingredients 7

4 ripe tomatoes , chopped
1 garlic clove , finely chopped
3 tbsp olive oil
salt
pepper
20 slices of baguette
5-6 slices Serrano ham

Steps:

  • Mix together the chopped tomatoes, garlic clove, olive oil, salt and pepper. Keep in the fridge until needed.
  • To serve, toast 20 slices of baguette. Spoon a little tomato topping on to each piece of toast. Tear 5-6 slices of jamón Serrano into pieces and put one piece on each slice of bread.

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