Best 4 Pan Con Tomate With Jamon And Cheese Recipes
Pan con Tomate with Jamón and Cheese is a classic Spanish tapa or snack made with toasted bread, rubbed with garlic, topped with fresh tomato, and drizzled with olive oil. Variations of this dish include adding Jamón Serrano (Spanish dry-cured ham), Manchego cheese, or both. This versatile dish can be served as an appetizer, a light lunch, or a quick and easy dinner.
This article provides three different recipes for Pan con Tomate with Jamón and Cheese:
1. **Pan con Tomate y Jamón:** This classic recipe features toasted bread, rubbed with garlic, topped with fresh tomato, and drizzled with olive oil. Jamón Serrano is then added, along with a sprinkle of Spanish paprika.
2. **Pan con Tomate y Queso:** This recipe is similar to the classic Pan con Tomate, but with the addition of Manchego cheese. The cheese is added to the toasted bread before the tomato, and then drizzled with olive oil.
3. **Pan con Tomate, Jamón y Queso:** This recipe combines the best of both worlds, with the addition of both Jamón Serrano and Manchego cheese. The jamón and cheese are added to the toasted bread before the tomato, and then drizzled with olive oil.
PAN CON TOMATE RECIPE (SPANISH TOMATO BREAD)
Pan con tomate, also known in Spain as pan tumaca or pa amb tomàquet in Catalan, is toasted bread topped with juicy tomatoes, extra virgin olive oil, garlic, and salt. - delicious!
Provided by Lauren Aloise
Categories Breakfast or Snack
Time 15m
Number Of Ingredients 6
Steps:
- Cut the bread into slices of toast with medium thickness. Arrange on a baking sheet, and toast the bread slices in the oven at 250°F (120°C) for about five to ten minutes, flipping halfway through.
- Wash and dry the tomatoes. Cut them in half, and grate them using a box grater, discarding the stem and skins.
- Once the tomatoes are grated, reserve in a small bowl and add about 1 tablespoon of olive oil and a pinch of salt. Taste, and adjust if necessary.
- Cut the clove of garlic in half and rub the raw garlic on the toasted bread. Then carefully spoon the tomato mixture onto the slices of garlic toast, and top with a drizzle of extra virgin olive oil and a sprinkle of sea salt.
- Optionally, top with a slice of jamón (Serrano or Iberian) for additional flavor, and a more hearty toast. Enjoy!
Nutrition Facts : Calories 217.66 kcal, Carbohydrate 35.65 g, Protein 7.5 g, Fat 5.24 g, SaturatedFat 0.95 g, TransFat 0.02 g, Sodium 384.56 mg, Fiber 3.45 g, Sugar 5.43 g, UnsaturatedFat 3.93 g, ServingSize 1 serving
PAN CON TOMATE WITH JAMON AND CHEESE
Steps:
- Preheat a grill or grill pan over high heat.
- Brush the bread with olive oil and grill, turning, until lightly charred on both sides, about 6 minutes. Transfer to a plate and immediately rub the bread on both sides with the garlic clove.
- Meanwhile, working over a bowl, grate the cut sides of the tomato on a box grater until only the skin remains; discard the skin. Stir in 1 tablespoon of olive oil and season with salt and pepper.
- Spoon some of the tomato pulp onto each toast and top with the speck, if using, and Manchego cheese. Sprinkle with flaky sea salt and serve.
PAN CON TOMATE WITH JAMóN SERRANO
Provided by Lindsey Baruch
Time 35m
Number Of Ingredients 6
Steps:
- Preheat your oven to 350 degrees. Slice your baguette on the bias and place in a baking sheet with olive oil to toast, about 5-7 minutes until browned and toasted throughout.
- In the meantime, take your tomatoes and cut them in half horizontally. Rub the tomatoes on a box grater and grate until a tomato mixture in formed. Season with salt. Set aside.
- When your bread is out of the oven, take a raw garlic clove and rub it against the toast (this really helps get out the garlic flavor!) Top with your tomato mixture, your Jamón Serrano (desired amount per slice of bread). Season with flakey salt, pepper and finish with olive oil. Serve immediately and enjoy!
PAN CON TOMATE
Provided by Valerie Bertinelli
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees F. Place the bread on a rimmed baking sheet and toast for 5 minutes. Flip bread and toast until golden and crispy, about 2 minutes.
- In the meantime, cut the tomatoes in half and grate the cut side of the tomato on the large holes of a box grater into a shallow bowl. Grate in the garlic clove and add the vinegar, olive oil and 1/2 teaspoon kosher salt. Stir to combine.
- Spoon the tomato mixture on top of each slice of bread, making sure to cover the toast completely from edge to edge. Drizzle the toast with a generous amount of olive oil and sprinkle with flaky salt.
Tips:
- Use ripe, flavorful tomatoes: The quality of your tomatoes will make a big difference in the final dish. Look for tomatoes that are deep red and have a slight give when you gently squeeze them.
- Toast the bread: Toasting the bread will help it to hold up to the toppings and prevent it from getting soggy.
- Use good quality olive oil: Olive oil is a key ingredient in this dish, so it's important to use a good quality oil that has a fruity flavor.
- Don't skimp on the garlic: Garlic adds a lot of flavor to this dish, so don't be afraid to use a generous amount.
- Use a variety of toppings: In addition to the traditional toppings of jamón and cheese, you can also add other toppings such as sliced avocado, hard-boiled eggs, or roasted peppers.
- Serve immediately: Pan con tomate is best served immediately after it is made, while the bread is still warm and crispy.
Conclusion:
Pan con tomate is a simple but delicious dish that is perfect for a quick and easy meal or snack. With its combination of fresh, flavorful ingredients, it's a dish that everyone will enjoy. So next time you're looking for something to eat, give pan con tomate a try. You won't be disappointed!
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