Pan Con Tomate

February 02, 2012

When it comes to breakfast, I think I could be a Spaniard.

Several years ago, The Preacher had the opportunity to visit good friends in Spain. Of all the things he shared with me after returning home from the trip, THIS delicious breakfast from the Catalan region of Spain was the first. Paired with a cup of cafe con leche, pan con tomate offers a bit of comfort for the ol' wanderlust that still beats in this heart.

Pan Con Tomate (Crusty Bread with Tomato)

1 loaf of rustic bread fresh tomatoes, pureed fresh cloves of garlic, peeled olive oil salt and pepper

Slice the rustic bread to fit your toaster. (You can also use a broiler, toaster oven, or even a grill.)

Rub a clove of garlic over the crusty toasted bread.

Drizzle bread with a bit of olive oil.

Spread a spoonful of pureed fresh tomatoes on top of your bread. Sprinkle freshly cracked pepper and salt to taste.



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