Pan Con Tomate Recipe

Slice and toast

Cut the pan de cristal into 6–8 slices about 1/2 inch thick. Lightly brush both sides with 1 tablespoon of the extra-virgin olive oil. Toast under a broiler or on a hot cast-iron skillet for 1–2 minutes per side, until edges are golden and surface is crisp but interior remains airy. Watch closely to avoid burning.

Season

While still warm, lightly sprinkle each slice with a small pinch of coarse sea salt (divide the 1 tsp among slices).

Prepare tomatoes

Cut tomatoes in half and grate them on the large holes of a box grater into a bowl, keeping flesh and juice and discarding the skins. Alternatively, finely chop tomatoes if you prefer more texture. You should have approximately 2 cups of grated tomato.

Make the tomato mixture

To the grated tomatoes add 2 tablespoons of the extra-virgin olive oil, the 1 teaspoon freshly ground black pepper, and the optional 1 teaspoon sherry vinegar if using. Mix gently to combine and taste; adjust salt if needed (note: bread already lightly salted).

Prepare garlic

Peel the garlic clove and cut it in half lengthwise. Rub the cut surface of the warm toasted bread once across each slice so a subtle garlic aroma transfers — do not over-rub or the garlic will overpower. If you prefer, mince the garlic and mix a tiny pinch into the tomato mixture instead.

Spoon the tomato mixture generously onto each garlic-rubbed toast, allowing some juices to soak into the bread but not making it soggy. Drizzle each assembled slice with the remaining 1 tablespoon of olive oil (from the finishing oil allocation) or divide the 2 tablespoons finishing oil evenly across slices for a glossier finish.

Scatter torn basil leaves over the toasts if using, and finish with a light sprinkle of flaky sea salt (divide the 1 tsp across slices) and a final crack of black pepper to taste.

Serve immediately while toast is still warm so the contrast of crisp bread and fresh tomato is preserved.