Pan Tomate, Cecina Recipe
Make Pan Tomate, Cecina Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pan y base
Tomato topping
Cecina & garnish
Method
Pan y base
Prepare and toast the bread
Cut the loaf into 8–10 slices about 1/2–3/4 inch (1.5–2 cm) thick. Brush both sides lightly with 4 tablespoons olive oil. Heat a large skillet or grill pan over medium-high heat until hot. Toast the bread slices 1–2 minutes per side until golden and crisp with slight char marks. Alternatively, toast under a broiler for 1–2 minutes per side. Transfer toasted slices to a platter and sprinkle each with a light pinch of sea salt.
Tomato topping
Prepare tomatoes
If using very juicy tomatoes, core and quarter them. Grate the tomatoes on the coarse side of a box grater into a bowl to create a pulpy purée (discard skins). If you prefer chunkier texture, finely dice instead. You should have roughly 1 1/2 cups of grated tomato per 2–3 slices; total approximately 3 cups for the recipe.
Season the tomato purée
Mince 1 garlic clove finely and stir into the grated tomato along with 2 tablespoons olive oil, 1 teaspoon smoked paprika (optional), and 1/2 teaspoon freshly ground black pepper. Taste and add a pinch of sea salt if needed. Let sit 5–10 minutes at room temperature to allow flavors to meld.
Optional raw garlic rub
If you want the more traditional pan con tomate experience, halve the remaining garlic clove and rub the cut side over the warm toasted bread before adding the tomato purée. This gives a delicate garlic aroma without overwhelming the topping.
Cecina & garnish
Assemble the toasts
Spoon a generous tablespoon or two of the seasoned tomato purée onto each toasted bread slice, spreading it to the edges but leaving a small border so it doesn't soak through. Arrange thin slices of cecina over the tomato on each toast—about 20–25 g (a few slices) per piece. If using prosciutto, tear into pieces and drape similarly.
Finish and serve
Tear fresh basil leaves and scatter over the toasts. Drizzle each with the finishing 1 teaspoon olive oil and sprinkle a small pinch of flaky sea salt to taste. Serve immediately while the bread is still crisp so the cecina remains tender and the tomato is fresh.
