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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!
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Prep Time 5 mins
Cook Time 5 mins
Cuisine Spanish
Servings (click to change) 2 (as an appetizer) or more as canapes
Author Helen


  • 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: 175kcalCarbohydrates: 32gProtein: 6gFat: 2gSodium: 297mgPotassium: 393mgFiber: 3gSugar: 6gVitamin A: 1025IUVitamin C: 17.3mgCalcium: 90mgIron: 2.3mg
Tried this recipe?Let me know if you liked it!