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You’ve indulged in Italian bruschetta more times than you can count. But have you met its Spanish cousin, pan con tomate? It’s about time you did, and you should start with Kylie Mazon-Chambers’s version from her cookbook Share + Savor, a collection of recipes for creating impressive themed appetizer boards.
Translating to “bread with tomato,” this appetizer is traditionally made by grating tomatoes onto toasted ciabatta. Mazon-Chambers also adds garlic and white wine vinegar to the mix, plus chills it overnight to maximize the flavor of the produce. “I think it is important to buy high-quality ingredients for this recipe,” she advises, “such as heirloom tomatoes, high-quality olive oil and fresh bread.”
Take this snack to the next level by pairing it with anchovies and thin-sliced Manchego cheese. Up the ante even further by plating it with chorizo or jamón Ibérico for a Spanish-inspired charcuterie board that will leave your guests in awe.
Reprinted with permission from Share + Savor by Kylie Mazon-Chambers, Page Street Publishing Co. 2020.
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