I’ve seen a bunch of you asking for quick and easy Spanish tapas recipes in the comments so…

… ask and you shall receive!

Let’s explore the tastes of Spain, one tapa at a time – …because honestly, I have a feeling this is about to turn into a full-on Tapas series.
The first one is – and probably the easiest and also one of my favorites – … Pan con Tomate.

Basically, this toast is Spain’s answer to Italian bruschetta – crispy bread rubbed with a clove of garlic, topped with fresh tomato, a drizzle of good olive oil, and a pinch of salt. That’s it. – … but if you want some extra toppings, no one will stop you, I promise!
It comes from Catalonia – where they call it pa amb tomàquet – and was originally just a smart way to use up old bread. These days, you’ll find it everywhere in tapas bars, and honestly, it’s one of those things that tastes way better than you can imagine – simple, fresh, and so good.

Ingredients:

• Glass bread – or any bread
• Tomato
• Garlic clove
• Olive oil
• Salt

Optional toppings:

• Serrano ham
• Manchego cheese
• Anchovies
• …. whatever you want, really

⏱️ prep time: 5 minutes

Pan con Tomate clásica

• First things first, let’s toast the bread – in fancy restaurants, you will notice that they are using glass bread, but any bread will do, really. I recently found glass bread in Mercadona, so now I feel like a fancy person, and I will use this.

• Let’s peel a clove of garlic, and once the bread is toasted, rub it gently over it – or not too gently if you like it rough… I mean, more garlicy.
• Neeext, tomato. If you are in a rush – … or in Catalunya – there’s no need to dice it up or anything, cut it in half – but like horizontally if it makes sense… – and just rub it over your bread. Not too gently this time.
• If you have a bit more time and you want a photogenic food, – … and you are maybe in Madrid – then put your tomatoes in the chopper with a dash of olive oil, like half a garlic clove and a pinch of salt.
• Chop it up, but don’t make it a puree

chopped | rubbed

• …now drizzle a little olive oil over it.
• … and finish it with a pinch of flaky salt.

… honestly, it’s amazing as it is, just take a bite! BuuUuuUuut if you really wish to add something extra, may I suggest…

• Jamón and manchego cheese – might as well let’s be proper Spanish here…

• Anchovies – because I tried it in a tapas bar here in Barcelona, and it’s really good.

… and maybe a glass of Tinto de verano?

Aaaanyways,

Tell me – … and you may receive a recipe again… – what is your favourite tapas when you are eating out in Spain?

See you at the next one, then, since this is a series, officially – … apparently.

Noémi

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