Pan con Tomate is a quick and easy Spanish tapa featuring toasted ciabatta layered with fresh tomato pulp, savory jamón, and creamy Manchego cheese. This slightly twisted version is garnished with fresh thyme and a drizzle of olive oil, for the perfect bite!
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About This Recipe
Pan con tomate is delicious Spanish tapa that literally translates to "bread with tomato" and is one of our favorite tapas to order when we go to Spain. This simple tapa is traditionally made with just a few ingredients including rustic bread, tomato and olive oil.
I gave this Spanish classic a bit of a twist by layering on shaved Manchego cheese and slice of savory jamón. The addition of the rich jamón and nutty notes of the aged Manchego, creates a deliciously unique and flavorful tapa that's both quick and easy to make.
Make it a true Barcelona experience and serve with other tapas such as clams in green sauce and mushroom crostini.
📋 Ingredients
- Rustic Bread: Look for a rustic bread, such as ciabatta that ahs some texture to it.
- Garlic: To avoid overpowering the other flavors, use 1 garlic clove to rub onto the cut side of the toasted bread.
- Tomatoes: Look for juicy, ripe tomatoes that are in season if available, such as roma tomatoes or vine ripened tomatoes.
- Jamón: Jamön is a dry cured ham from Spain. If you can't find jamön, substitute with prosciutto, though it may be a tad saliter.
- Manchego Cheese: Manchego is a delicious semi-firm sheep's milk cheese from Spain. Use a vegetable peeler to shave thin slices.
- Garnish: Garnish with a drizzle of good quality extra virgin olive oil and fresh thyme.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Jamón Substitutions: If jamón is not available, substitute with prosciutto, speck or serrano ham.
- Grill the Bread: For a smokier flavor, lightly grill the cut side of the ciabatta bread until lightly charred.
- Make it Vegetarian: Keep it traditional and serve simply without the jamón and cheese.
⏲️ Instructions
Step 1. Place a fine mesh strainer over a bowl and use a box grater to grate the tomatoes.
Step 2. Rub a garlic clove onto toasted ciabatta and spread a layer of tomato pulp onto the bread.
Step 3. Add a thinly sliced Manchego cheese and slice of jamón. Garnish with a drizzle of olive oil and fresh thyme.
📍 Recipe Tips
- Use Room Temperature Tomatoes: Leave tomatoes on the counter for the best flavor.
- Don't Make Ahead: This isn't the best recipe to make ahead of time. You can grate the tomato, but layer right before serving
- Type of Bread: Look for a bread that is thick with some texture, such as ciabatta bread.
Recipe FAQs
Unfortunately, this isn't the best recipe to make ahead of time. Arrange the Spanish tomato bread right before serving for the best flavor and texture.
Look for juicy, ripe tomatoes that are in season, if possible. Roma tomatoes and tomatoes on the vine are great options.
Serving Suggestions
Make a Spanish themed tapas party and serve with a variety of other tapas. Such as a bowl of mixed olives, cheese stuffed squash blossoms and queso stuffed padron peppers.
Pair with a glass of crisp white wine like Albariño or a chilled Spanish Cava for a refreshing accompaniment.
More Tapas to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Pan con Tomate with Jamón
LittleFerraroKitchen.com
Ingredients
- 1 ciabatta roll cut in half, horizontally
- 1 garlic clove
- 3-4 medium tomatoes cut in half
- 2-4 slices of jamón
- Aged Manchego cheese shaved
- 3-4 sprigs of fresh thyme leaves removed and roughly chopped
- Olive oil for drizzling
Instructions
- Toast the ciabatta in the oven or in a dry pan, until lightly golden brown.
- Rub the garlic clove all over the inside of the ciabatta halves.
- Place a strainer or small sieve over a bowl and use a hand grater to grate the tomatoes pulp until only the skin is leftover.
- Spoon the tomato pulp onto the toasted ciabatta and top with 1-2 slices of jamón and a few shavings of aged Manchego.
- Garnish with fresh thyme leaves and a drizzle of olive oil.
Notes
- Use Room Temperature Tomatoes: Leave tomatoes on the counter for the best flavor.
- Don't Make Ahead: This isn't the best recipe to make ahead of time. You can grate the tomato, but layer right before serving
- Type of Bread: Look for a bread that is thick with some texture, such as ciabatta bread.
KitchenComfort says
3 Ingredients, Ciabatta, Jamon and Tomato. So easy to put together, we found Speck at the market and used that. What a simple appetizer. Thank Chef Samantha.
Blake says
Last night we made this Spanish tapa. Super simple but very impressive to our dinner guests.