With the 4th of July falling on a Wednesday, a 5 day weekend will be enjoyed by many. This means plenty of opportunities for parties, barbecues, potlucks and sharing food and drink with friends. This recipe for our ‘Pan con Tomate’, recently shared on Washingtonian’s food blog “Best Bites”, is the perfect dish to bring to a soiree; easy to make and sure to be an original.
Pan con Tomate
• 1 classic French baguette, cut in half lengthwise
and each half cut in half on a bias
• 2 tablespoons tomàquet (recipe below)
• 1 tablespoon Valderama olive oil or other high-quality olive oil
• Pinch Maldon salt or other flaky finishing salt
• 1 tablespoon marinated olives, such as Amanida cocktail olives, for garnish
Ingredients for the Tomàquet
Yields 1 quart, about 20 servings.
The tomaquet can be stored in the fridge for up to one day.
• 2.5 pounds ripe tomatoes
• 1 clove garlic
• ¼ cup Spanish olive oil, such as Arbequina
• Pinch kosher salt
• Make the tomàquet. Cut the tomatoes in half and grate the pulp into a medium-size bowl using a box grater. Discard the skin.
• Grate the garlic on a microplane into a separate small bowl. Mix the tomato, grated garlic, olive oil, and salt to taste.
• Toast the bread lightly. If you’re making the dish in a kitchen, use a toaster so that the top is crispy and the inside stays moist. If your bringing this recipe to the backyard BBQ a grill works just as well, just place the bread away from the flames to avoid charring. Spoon 2 tablespoons of tomàquet over toasted bread, and add a drizzle of oil and a pinch of Maldon salt. Serve with marinated olives.
Tip: Make the tomàquet ahead of time and store in tupperware. When you arrive at the party simply toast the bread, spread the tomàquet and get back to socializing!