Pan Con Tomate

Ingredients

• Crusty bread (4 slices (preferably rustic or sourdough))
• Ripe tomatoes (2 large, preferably juicy and flavorful)
• Garlic cloves (2, peeled)
• Extra virgin olive oil (4 tablespoons)
• Salt (to taste)

Instructions

1. Begin by preheating your oven to 400°F (200°C) if you prefer to toast the bread in the oven. Alternatively, a grill or stovetop pan works wonderfully.
2. Slice the crusty bread into thick pieces, about 1 inch each.
3. Toast the bread slices in the oven for about 10-12 minutes until they are golden and crispy, or grill them for a few minutes on each side until charred and crunchy.
4. Once toasted, while the bread is still hot, take a peeled garlic clove and cut it in half. Rub the cut side of the garlic over one side of each toasted slice.
5. Cut the ripe tomatoes in half and press the cut side against the garlic-rubbed bread, allowing the juice and pulp to soak into the bread. Use the flesh of the tomato to create a rich layer on the bread.
6. Drizzle each slice with about a tablespoon of extra virgin olive oil, ensuring even coverage for a rich flavor.
7. Sprinkle with salt to taste, enhancing the natural sweetness of the tomatoes.
8. Serve immediately, garnished with a sprinkle of freshly ground black pepper or fresh herbs like basil or parsley for an added touch.