One of the simplest and tastiest Spanish breakfasts, pan con tomate is made by spreading grated tomato over toasted bread and drizzling it with olive oil. This quick recipe uses just a few ingredients for a light, fresh breakfast.
Toast the baguette slices in a toaster or skillet until crisp on both sides.
Lightly rub the peeled garlic clove over the warm bread slices so its aroma infuses the bread.
Use a spoon to spread the grated tomato over the bread, letting the juice soak in.
Drizzle generously with olive oil, season with salt, and serve immediately while warm.
Allergen: contains gluten (bread). Important: Choose the ripest, juiciest tomato. Toast the bread until crisp so it does not turn soggy and fall apart when it absorbs the tomato juice. Drizzle with olive oil just before serving to enjoy its freshest aroma.
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