Pan Con Tomate (Spanish Tomato Bread)
(with Cannellini Beans & Sardines)
Its tomato season on the farm and our tomatoes are simply sweet and juicy and so delicious. This dish was inspired by our recent trip to Spain and my culinary class in La Boqueria Market with BCN Kitchen and Chef Leena. Pan Con Tomato is classic and simple dish of Catalonia. A crusty bread with grated fresh tomato and its juices, quality Spanish olive Oil and course salt like Maldon or Sea Salt.. My version is with a Cypriot twist topped with beans and osardines. This is definitely a delicious summer app to enjoy Ontario tomato season.
1 can (400 g) beans beans, drained & rinsed
5 tbsp. extra-virgin olive oil
2 tbsp. fresh lemon juice
seas salt or maldon salt & fresh ground pepper to taste
1/2 baguette, cut in half lenghth wise, cut crosswise into 4 pieces
2 large ripe beefsteak tomatoes, cut in half
1 can sardines in oil (optional)
Heat the grill on high heat.
In a medium bowl, toss beans with 3 tbsp. of olive oil and lemon juice. Season with salt and pepper and set aside.
Brush cut side of the baguette pieces with remaining 2 tbsp. of olive oil. Grill for 2-3 mins. until grill marks form.
While bread is warm, rub the cut side of the tomato on the bread, drizzle
Spoon bean mixture on top off each slice and top each with a sardine if using.
Finish with a drizzle of olive oil.
SERVINGS 4 | PREP & COOK TIME 15 minutes