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.
Spanish bruschetta (pan con tomate)
Amount Per Serving
Calories 175Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Total Carbohydrates 32g11%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.