Autumnal Pan con Tomate

Autumnal Pan con Tomate
This dish highlights summer's final tomatoes, and compliments them with a drizzle of apple balsamic - a nod to the fall season ahead! Serve with some grilled fish or chicken to make a meal or cut the slices into thirds for a simple appetizer. Try substituting Rosemary Olive Oil for a savory twist!

Products used: Garlic Olive Oil, Gravenstein Apple Balsamic Vinegar, Himalayan Pink Sea Salt


8 - 10 1” thick slices of hearty Bread
½ cup SOOC Garlic Olive Oil
4 - 5 medium sized Tomatoes
Fresh ground black Pepper
SOOC Himalayan Pink Sea Salt
¼ cup SOOC Gravenstein Apple Balsamic Vinegar


Preheat the oven to 400°. Brush both sides each slice of bread with a generous amount of the Garlic Olive Oil. Toast the slices in the hot oven until they are golden on the bottom, about 10 minutes.

Slice off the top of each tomato and using the large holes on a box grater grate each tomato down to the skin into a bowl. Season the tomato pulp with salt and pepper to taste.

When the bread is toasted, arrange the slices on a platter or serving board. Spoon some of the tomato mixture onto each piece and gentle press it into the bread.

Finish it off with a generous drizzle of Gravenstein Apple White Balsamic and serve. Serve whole slices of the pan con tomate as part of a meal or cut into smaller pieces for a simple appetizer.