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Photo of Pan con tomate by WW

Pan con tomate

5
Points® value
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Easy
This tasty tapas dish is summer on a plate. Prepare for a flight of fancy to the spectacular Spanish Costas…

Ingredients

Ciabatta Bread

4 slice(s), medium

Garlic

1 clove(s), peeled and halved

Tomato

4 medium, ripe

Olive Oil

1 tablespoon(s)

Parsley, fresh

5 sprig(s), fresh, roughly chopped

Instructions

  1. Place a griddle pan over a high heat. When it’s hot, add the ciabatta and griddle for 1 minute each side until toasted – if your griddle pan isn’t large enough, do this in two batches. Take the garlic, cut side down, and immediately rub over the warm slices.
  2. Cut the tomatoes in half. Coarsely grate them on the cut side into a bowl, stopping when you get to the skin. Discard the skin and season the tomato pulp.
  3. Spoon the tomato onto each ciabatta slice. Drizzle with the olive oil and sprinkle over the parsley. Give it a grinding of freshly ground black pepper and serve.

Notes

Slicing the bread thickly means it will be better able to hold the juicy tomato topping

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