Pan Con Tomate and Mozzarella Bake

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pan con tomate and mozzarella bake recipe
Emily Morgan

It’s hard to improve on the already delicious pan con tomate, the Spanish classic of bread rubbed with fresh tomatoes and olive oil. But Dara Pollak, of the blog The Skinny Pig, has a few ideas: Turn it into a sheet-pan snack, then top it with mozzarella cheese that gets baked until bubbly. Easiest appetizer ever? It’s definitely up there.


1 pint heirloom cherry tomatoes, halved

½ baguette, sliced into 1-inch thick pieces

4 or 5 garlic cloves, peeled, left whole or smashed slightly

Olive oil, as needed

½ teaspoon sea salt

Freshly ground black pepper

Half a ball of fresh mozzarella, torn into bite-size pieces


1. Preheat the oven to 425°F. Spread the halved tomatoes on an unlined baking sheet, then add the baguette slices and garlic cloves. Drizzle with olive oil and season with the salt and pepper. Toss everything together, making sure that the garlic and tomatoes mingle with the bread and it soaks up any juices.

2. Transfer the baking sheet to the oven and bake until the bread is crisp and the tomatoes start to shrivel, 12 to 15 minutes.

Nutrition Facts
  • 182 calories

  • 6g fat

  • 24g carbs

  • 8g protein

  • 4g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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