For a quick yet striking brunch or appetizer, try this Basque-inspired Pan con Tomate: toasted crusty bread is rubbed with garlic, layered with crushed fresh tomatoes from the farmers market, drizzled with extra-virgin olive oil, and finished with a sprinkle of Basque Chili Powder for that signature red tone and subtle heat. Simple yet unforgettable.
INGREDIENTS:
1 loaf of crusty ciabatta or artisan country bread, cut into thick slices
2 cloves garlic, halved
3 medium ripe tomatoes, grated or finely chopped
2 tablespoons extra-virgin olive oil, plus extra for drizzling
½ teaspoon sea salt
½–1 teaspoon Basque Chili Powder (from Borba Family Farms)
Fresh basil leaves or micro-greens for garnish (optional)
METHOD:
Preheat broiler or toaster oven to high. Arrange bread slices on a baking sheet and toast until golden brown.
Rub each slice with the cut side of a garlic half, then drizzle with olive oil.
In a bowl, combine grated tomatoes, 2 tablespoons olive oil and salt. Stir to combine.
Top each toast with a generous spoonful of the tomato mixture. Sprinkle each with Basque Chili Powder.
Drizzle each with a little extra olive oil and garnish with basil leaves or micro-greens if desired. Serve immediately.
SERVING SUGGESTIONS:
- Serve as a light brunch dish with poached eggs
- Serves as an appetizer with Spanish-style olives and Manchego cheese.
- Pair with a crisp white wine or sparkling water with lemon.
