PAN CON TOMATE (SPANISH TOMATO BREAD)

186 Cals 5.5 Protein 31 Carbs 4.5 Fats
PREP TIME:
10 mins
COOK TIME:
5 mins
TOTAL TIME:
15 mins
YIELD:8 SERVINGS
COURSE:Appetizer
CUISINE:American
Pan con Tomate or Spanish Tomato Bread – This is what happens when I have a crusty loaf of bread and some fresh ripe tomatoes in my garden!
INGREDIENTS
16 oz rustic loaf or French baguette, sliced 1/4 inch thick
2-3 garlic cloves, peeled and left whole
3 ripe medium tomatoes, cut in half
kosher salt to taste
freshly cracked black pepper
4 tsp extra virgin olive oil
INSTRUCTIONS
Preheat the oven to 375°.
Place bread on a baking sheet and place in the oven to lightly toast for about 5 minutes, or until slightly crisp on top and barely golden; remove from the oven.
While still hot, lightly rub the garlic cloves over the surface.
Then rub the tomato halves over the tops of the toasted bread.
Sprinkle with salt and pepper and drizzle with extra virgin olive oil; serve immediately while still warm.
Serving: 2oz bread plus tomato Protein, Calories: 186kcal, Carbohydrates: 31g, Protein: 5.5g, Fat: 4.5g, Sodium: 385mg, Fiber: 2gBlue Smart Points:5Green Smart Points:5Purple Smart Points:5Points +:5