This was one of my favorite breakfasts as a kid (though now, as an adult, it also goes pretty well with a glass of wine).
My mom, Carmen, who is from Seville Spain, would toast a nice thick slab of country bread, then rub a clove of garlic onto the toast. Next she would pour a generous amount of rich, deep green extra virgin olive oil all over the toast, and use her thumb to press the oil into all the nooks and crannies of the bread. She’d finish the toast with a sprinkling of coarse- grained sea salt. Growing up, we would dip the toast into a cup of hot chocolate (or, once older, a big bowl of café con leche) to complete breakfast before running to catch the bus.
Here are a few variations:
My mom, Carmen, who is from Seville Spain, would toast a nice thick slab of country bread, then rub a clove of garlic onto the toast. Next she would pour a generous amount of rich, deep green extra virgin olive oil all over the toast, and use her thumb to press the oil into all the nooks and crannies of the bread. She’d finish the toast with a sprinkling of coarse- grained sea salt. Growing up, we would dip the toast into a cup of hot chocolate (or, once older, a big bowl of café con leche) to complete breakfast before running to catch the bus.
Here are a few variations:
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My mom, Carmen, who is from Seville Spain, would toast a nice thick slab of country bread, then rub a clove of garlic onto the toast. Next she would pour a generous amount of rich, deep green extra virgin olive oil all over the toast, and use her thumb to press the oil into all the nooks and crannies of the bread. She’d finish the toast with a sprinkling of coarse- grained sea salt. Growing up, we would dip the toast into a cup of hot chocolate (or, once older, a big bowl of café con leche) to complete breakfast before running to catch the bus.
Here are a few variations:
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Instructions
Pan con Tomate
- After toasting the bread and rubbing it with garlic and drizzling with extra virgin olive oil, take a tomato cut in half (along the equator of the tomato) and rub the toast until only the skin of the tomato remains. Finish with a sprinkling of coarse-grained sea salt.
Pan con Tomate y Jamon
- Lay a thin slice of Jamon Serrano onto the Pan con Tomate. Prosciutto works well too.
