Pan Con Tomate
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Pan Con Tomate
Recipe by Courtney Roulston
Dietaries – Pescatarian
Serves – 4 as a snack or starter
Prep Time – 10 minutes
Cooking Time – 5 minutes
Ingredients
1 loaf rye sourdough or ciabatta loaf
½ cup (125ml) Squeaky Gate extra virgin olive oil, plus extra to serve
1 large clove garlic, peeled
Sea salt flakes
4 large ripe beefsteak, vine, or heirloom red tomatoes
12 white anchovies (Optional)
¼ cup chives, finely chopped
Method
Split the Ciabatta loaf in half horizontally and then slice it into 3-inch-wide fingers or slice the Sourdough into 4 x 1cm slices.
Heat a BBQ or grill pan over medium-high heat. Drizzle the bread with 75ml of the oil and season with sea salt. Grill the bread for 2 minutes on each side, or until charred and crispy. Remove the bread from the heat and place it onto a tray. Rub the surface of the bread with garlic while it is still warm and set it aside.
Slice the tomatoes in half horizontally and run the cut surface through the large holes of a box grater that is set over a bowl, and discard the skins. Run the tomato pulp through a sieve for 1 minute to remove any excess tomato water. Drink the tomato water or use it in a salad dressing. Place the tomato pulp into a bowl, then season it with sea salt and mix in 30ml of olive oil.
Spoon the tomato mixture over the toasted bread and top it with an anchovy fillet, chives, a final drizzle of extra virgin olive oil, and cracked pepper.
