On a busy night, putting the effort into preparing a nutritious dinner is often the last thing you want to do. Instead of resorting to takeout, whip up this easy dish from Kevin Reilly, chef and co-owner of Roost in Sparkill.
Pan Con Tomate
Course: Appetizers, Sides, Dinner, LunchCuisine: SpanishDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
5
minutesTotal time
10
minutesThis recipe for pan con tomate makes the most of the ingredients you have.
Ingredients
1 baguette
1 peeled clove of garlic
1 ripe tomato, halved
Extra-virgin olive oil
Optional additions: fresh mozzarella, Serrano ham, boquerones (Spanish white anchovies in vinegar), olives, dried or fresh fruit
Directions
- Slice and toast the bread, and while it’s still warm, rub one side of each slice with a fresh garlic clove, then do the same with the halved tomato (the toasted bread will “grate” it); drizzle with EVOO.
- Top with your choice of optional ingredients. This is less of a recipe and more of a highly customizable gathering of ingredients. This simple meal comes together in just 10 minutes and requires only a toaster. Pair it with a glass of Rioja or Tempranillo for the perfect finish.
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