Pan Con Tomate Recipe

Prepare and toast ciabatta

Preheat a grill pan or broiler to high (or preheat oven to 450°F / 230°C). Cut the ciabatta into 6 slices about 1/2" thick. Lightly brush both sides of each slice with 2 tablespoons of the olive oil. Place the slices on the hot grill pan or under the broiler and toast until golden and crisp, about 2–3 minutes per side (watch closely to avoid burning). Remove and set aside on a rack.

While still warm, rub each toasted slice lightly with one peeled garlic clove half (reserve remaining garlic for tomato mixture). The warmth will melt the garlic oil into the bread; discard the used garlic halves.

Prepare tomatoes

Halve the tomatoes and grate them on the coarse side of a box grater into a bowl, discarding the skins. You should have about 1 to 1 1/4 cups of tomato pulp. If tomatoes are watery, drain a little to concentrate flavor.

Peel and finely grate (or mince) the remaining garlic clove and stir it into the tomato pulp along with 1 teaspoon salt, 1 teaspoon black pepper, and the optional 1 teaspoon vinegar. Taste and adjust seasoning; the mixture should be bright and slightly salty. Stir in the remaining 1 tablespoon of olive oil to enrich the pulp.

Let the tomato mixture sit for 5 minutes so flavors marry while you finish the bread and toppings.

Assemble pan con tomate

Spoon or spread about 2 to 3 tablespoons of the tomato mixture over each garlic-rubbed toast, leaving a little edge. Drizzle a few drops of extra-virgin olive oil over each toast (use the remaining tablespoon if desired).

Drape one slice of prosciutto across each tomato-topped toast. Lightly tear or tuck a fresh basil leaf under or on top of the prosciutto for garnish.

Finish each toast with a light sprinkle of flaky sea salt and a crack of freshly ground black pepper. Serve immediately so the bread stays crisp.