Pan Con Tomate (Spanish Bruschetta)


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Looking for a super easy appetizer idea? Allow me to suggest this Spanish version of bruschetta (known in Spain as pan con tomate). Not only is it an iconic Spanish dish, but it’s also so simple, made with just fresh crusty bread, grated tomatoes, garlic, extra virgin olive oil and salt.

This Spanish tomato bread is truly delicious, and the good news is that it’s just as easy if not easier to make as the Italian version of bruschetta.

Spanish bruschetta (pan con tomate) close up on a white plate with ingredients behind

If I had to sum up this Spanish bruschetta, I’d say that it’s far far tastier than the sum of its parts. For something with so few ingredients – just toasted bread slices, good tomatoes, garlic, salt and loads of olive oil – it’s mind-blowingly good.

If you’ve ever been to Spain, you’ll already know that you can get pan con tomate in pretty much any cafe. It’s a really popular snack, and I’ve never had a bad one on my numerous trips to Spain. This suggests to me that you can’t go wrong if you make it yourself!

Grilled bread for pan con tomate on a grill from above

So how do you make pan con tomate?

You need very few ingredients to make pan con tomate – just 5 very basic ones:

  • fresh crusty bread
  • ripe juicy tomatoes (the riper and juicier the better, making this a perfect dish for summer)
  • a garlic clove
  • good quality olive oil
  • salt

Most likely you already have these ingredients at home – perhaps apart from the bread which you can easily run out and get.

Use the very best!

The most important thing if you give this a go is to use the very best ingredients you can find. Because there are only a few ingredients, they’re all the stars of the show!

So get freshly made Mediterranean-style bread that you love (ciabatta or French baguette is fine), try to find big, juicy, in-season tomatoes, and a really good quality olive oil.

Pay particular attention to that olive oil, because you’re going to drizzle quite a bit of it all over those delicious squished tomatoes.

A close up of ingredients for pan con tomate on a wooden table

How to make Spanish bruschetta

So yes, you have to squish the tomatoes! And get rid of the skin. But don’t worry because it’s the easiest thing in the world to do. Honestly, it is.

You just slice each tomato in half, then rub it through a box grater (standing in a bowl) with the palm of your hand. You’ll end up with squished pulp that looks a bit like a simple tomato sauce, and the skin will be left quite neatly in your hand.

Just like magic!

Just like this:

Grated tomato for pan con tomate in a container with tomatoes in the foreground.
This is what the tomato pulp looks like after you’ve pushed it through the grater. Pile it onto the bread, leaving the most watery part behind!

Once you’ve got your tomato pulp, there’s hardly anything else to do. You literally just grill or broil your bread on both sides, drizzling a little olive oil over before you cook the second side.

Then, you cut a garlic clove in half and rub the cut side lightly over the bread, pile on the tomato pulp, grind over plenty of salt, and finally drizzle with more olive oil (don’t miss this part out).

I like to finish with a few leaves of basil, but that’s totally optional.

How to eat it

The Spanish eat this for breakfast, which might seem strange, but believe me – enjoying one or two of these and a good old café con leche at a pavement café in the sunshine can NOT be beaten.

But let’s assume that you’re not in the Mediterranean. You’re at home, wherever in the world that may be. These are still GREAT – as a mid-morning or mid-afternoon snack for yourself, or as a really simple canape or appetizer for guests.

Treat these just as you would bruschetta, basically.

Tomato bruchetta piled onto a plate with ingredients in the background.

Why not serve them along with these crispy halloumi fries (which, incidentally, after you’ve made once, you’ll just keep on making!)? 🙂

Fan of bruschetta in general? Try this smoked salmon bruschetta with smashed avocado and feta, this slow roasted tomato and ricotta bruschetta, or this sweet potato, chorizo and feta bruschetta.

Got lots of ripe tomatoes? Try this Greek strapatsada (scrambled eggs) recipe as well!

More amazing Mediterranean recipes that you must try!

Or browse all my Mediterranean recipes here



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A white rectangular plate with 3 slices of Spanish bruschetta or pan con tomate on it on a red and white tea towel
5 from 2 votes

Spanish Bruschetta (Pan Con Tomate)

Who doesn’t like a really well done bruschetta? This Spanish version, otherwise known as pan con tomate, takes just 10 minutes from start to finish to make, but tastes divine!
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 2 (as an appetizer) or more as canapes


  • 2 really good quality medium tomatoes, or 1 large
  • 4 slices of Mediterranean-style bread*
  • extra virgin olive oil, good quality
  • 1 small garlic clove
  • salt


  • Cut the tomatoes in half, then grate them coarsely into a bowl with a box grater by rubbing the cut side against the grater with the flat of your hand. Continue until you’re left with just the skin.
  • Grill or broil the bread on one side, then drizzle a little olive oil over the other side and grill or broil that side too.
  • Lightly rub the top of each piece of bread with the cut side of half the garlic clove.
  • Pile the tomato pulp onto the bread (leaving behind any excess water), sprinkle with salt, drizzle with more olive oil and scatter over a few basil leaves (if using). Serve immediately while the bread’s still warm.


*Double/Triple/Quadruple this recipe to make canapes. Simply use smaller rounds of bread e.g. French baguette.


Calories: 175kcal, Carbohydrates: 32g, Protein: 6g, Fat: 2g, Sodium: 297mg, Potassium: 393mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1025IU, Vitamin C: 17.3mg, Calcium: 90mg, Iron: 2.3mg
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About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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    1. Hi Pat! Oops, sorry! You rub the cut side of half of a clove of garlic lightly onto each slice of bread before you pile on the tomatoes (because the garlic’s raw it can be pretty strong which is why you only rub it fairly lightly). I’ll add it to the recipe instructions!

  1. Made too many of these ‘pan de tomate’ for a small dinner party. Big hit. Make by hand with grater to get proper consistency. Low tech, but just wrong any other way.

    Will use the few pairs of leftovers for breakfast warmed with poached eggs on top. Scrumptious or what?

    1. Agreed! I absolutely love these. So simple and yet so delicious. Love your idea of adding eggs!

  2. In fact, it isn’t a Spanish dish, it is typical from Catalunya and it’s called “pa amb tomata”. We do it by cutting a tomato in halves and rubbing it directly on the bread, then a bit of olive oil and that’s it! Bon profit!

    1. Thanks for the interesting info, Marta. I’ve eaten it in Catalunya but I didn’t know it came from there! In any case, it’s delicious!

  3. J’adore le “pan con tomate” ! Quand je vais en Espagne j’aime bien le mangé pour l’apéro. Mon père et mon mari adorent cette recette pour le petit déjeuner. En tout cas, c’est simple et tellement bon à n’importe quel moment de la journée.

  4. This looks DELISH Helen, I’m seriously craving bruschetta right now! I love how simple food can taste so good!

    1. Thanks, Denise – you have to try this. It’s a classic example of simple food tasting good!