by: Kate McMillan
Cook Time
2 minutes
Prep Time
15 minutes
Yield
20 servings
Total Time
2 minutes
Prep Time
15 minutes
Yield
20 servings
summary
A traditional Spanish dish that is not only stunning, but always such a crowd-pleaser. Just a few simple ingredients come together to make a truly special appetizer. It is not traditional in a pan con tomate recipe, but we added a delicious piece of prosciutto draped across the top—we can’t resist its salty goodness.
ingredients
- 2 large beefsteak tomatoes
- Kosher salt
- 1 baguette
- Extra-virgin olive oil
- 1 clove garlic, sliced in half, lengthwise
- 10 thin slices of prosciutto
directions
- Cut the tomatoes in half, crosswise. Place a box grater into a large, non-reactive bowl, and grate over the large holes until you get all the way down to the skin. Discard skins. Season the tomatoes with ¼ teaspoon of salt. Set aside.
- Preheat your oven to broil on high.
- Cut the baguette, on the diagonal, into 20 slices, ½-inch thick. Place them on a baking sheet and brush the tops with olive oil. Season lightly with salt and transfer to the oven, about 4 inches from the broiler. Broil just until lightly golden brown, 1–2 minutes. Brush the tops of the bread slices with the cut side of the garlic and transfer to a serving platter.
- Spoon the tomatoes over the bread and drape each with half of a slice of prosciutto. Give a final light drizzle of olive oil and serve at once.
notes
Look for the darkest red tomatoes you can find—these will be the most flavorful.
Use a non-reactive bowl such as glass (metals can turn the tomatoes brown).
You can make the tomatoes several hours ahead, just leave them at room temperature.
You can use a baguette or ciabatta for this pan con tomate and prosciutto recipe.
This also makes a lovely accompaniment to dinner, alongside soup.
