PAN CON TOMATE
 
Prep time
Cook time
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This recipe comes from John Shrader, Executive Chef of The Cooking Block in Redlands, California. It is his interpretation of a classic dish that originated in Cataluna, Spain.
Author:
Recipe type: Tapas
Cuisine: Spanish
Ingredients
  • Crusty Baguette
  • Fresh Garlic Cloves
  • Extra Virgin Olive Oil
  • The Best Quality Ripe Tomatoes You Can Find
  • Crumbled Feta Cheese
  • Chopped Flat Leaf Parsley or Chopped Fresh Basil Leaves
  • Kosher Salt & Fresh Ground Pepper
  • Smoked Spanish Paprika
Instructions
  1. Preheat oven to 325 degrees F.
  2. Slice the baguette into ½" thick rounds and place on a baking sheet.
  3. Slice a large clove of garlic in half and rub it on each piece of bread.
  4. Brush with extra virgin olive oil.
  5. Bake until the top of the bread has a slight crunchy texture.
  6. Slice tomatoes into thin rounds and place on a lined baking sheet.
  7. Place a thin slice of fresh garlic on each tomato slice.
  8. Drizzle with olive oil and sprinkle with Kosher salt and pepper.
  9. Slowly roast until the tomato begins to caramelize.
  10. Place tomato slices on the toasted baguette slices.
  11. Top with a sprinkle of crumbled feta cheese.
  12. Sprinkle with a dash of smoked Spanish Paprika.
  13. Toss parsley or basil in a few drops of olive oil.
  14. Place on top of the feta cheese and serve.
Notes
John did not provide measurements for this recipe. You can make as little or as much as you need to serve the number of guests you are feeding. ENJOY!
Recipe by After Orange County at http://afterorangecounty.com/2014/09/24/pan-con-tomate/