Print

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!
Course Appetizer
Cuisine Spanish
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 (as an appetizer) or more as canapes
Calories 175 kcal
Author Helen

Ingredients

  • 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
US Customary - Metric

Instructions

  1. 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.
  2. 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.
  3. Lightly rub the top of each piece of bread with the cut side of half the garlic clove.

  4. 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.

Recipe Notes

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

Nutrition Facts
Spanish bruschetta (pan con tomate)
Amount Per Serving
Calories 175 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 297mg12%
Potassium 393mg11%
Carbohydrates 32g11%
Fiber 3g12%
Sugar 6g7%
Protein 6g12%
Vitamin A 1025IU21%
Vitamin C 17.3mg21%
Calcium 90mg9%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.