Pan con Tomate Recipe
Daily Value: 12%
|Folic Acid (B9)||83µg||21%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
This rustic Spanish recipe is incredibly easy to make and equally as satisyfing. Chef José Andrés likes to serve his with a slice of Serrano ham on top.
- 2 large ripe tomatoes
- 2 slices rustic sourdough bread, toasted
- Spanish extra-virgin olive oil, to taste
- Salt and pepper, to taste
- 2 slices Serrano ham
Cut each of the tomatoes in half. Place a grater over a large mixing bowl. Rub the open face of the tomato into the grater until the flesh of the tomato is gone. Discard the skin. Whisk the olive oil into the bowl. Season to taste with salt and pepper.
Spoon the tomato-oil mixture onto the toast. Drizzle with a little more oil. Top with a slice of ham.
Recipe DetailsServings: 2