This is one of the best things I’ve ever made. Not kidding.
AND IT’S SO STUPID SIMPLE I CAN’T EVEN DEAL WITH IT.
If you’ve ever been to Barcelona (or a tapas restaurant), you might recognize the term “pan con tomate”. It’s toasted bread that’s rubbed with olive oil, garlic, and tomato, and it is wonderful. One of my favorite simple dishes and relatively healthy too. Obviously you have to love garlic to love it, but if you do, I promise this twist on the classic will keep you coming back for more.
I never even measure anything, but I use heirloom tomatoes (when in season, like now) because they’re just so pretty. And I thought it would be a good idea to bake everything on one pan (because who doesn’t love a one pan situation?!), and then at the last 5 minutes, drop some fresh mozz on the pan. Then everyone can kind of scoop it up with the bread or their hands or whatever. It’s a “rustic” dish. That’s what rustic means, right? You’re allowed to eat with your hands??
Give it a shot and let me know what you think. All my friends absolutely love this one! I also made it with my little cousin Jack recently (below), so it’s SUPER kid friendly. And forgive my awkwardness in this photo. The left is my “bad side” so I think I was trying to turn my face completely the other way which was physically impossible so I ended up looking like this:
Pan Con Tomate and Mozzarella Bake
- Heirloom cherry tomatoes – small package, halved
- Half a loaf of baguette bread, sliced 1-inch thick
- 4-5 cloves of garlic, skins removed, left whole or smashed slightly
- Half a ball of fresh mozzarella, torn into pieces
- 1/2 tsp sea salt
- Fresh cracked black pepper
- Rinse the tomatoes and pat dry. Halve them and place on a baking sheet.
- Smash the garlic to remove the skins, do not chop! You want these babies whole or in half for rubbing purposes on the bread. Throw them on the pan too.
- Throw the sliced bread on the pan.
- Drizzle olive oil over the top. Crack some sea salt and fresh pepper all over too.
- Toss all ingredients together, and make sure to rub the garlic on the bread and squish some of the tomatoes on it too. You want those seeds to seep out onto the bread.
- Bake at 425 for 15 minutes.
- Remove pan and drop the mozz pieces all over the pan, spreading it out somewhat evenly. But again, it’s rustic so who cares, right?
- Pop back in the oven for a few minutes. Just keep an eye on it. You want the cheese to be slightly melted but not too aggressively.
- Done! You can sprinkle with basil if you want it to have a more Italian flair, or you can leave as is.