Gluten-Free Pan Con Tomate
Experience the timeless simplicity of Spanish cuisine with this *Gluten-Free Pan Con Tomate*, a fresh, flavorful, and allergy-friendly twist on the classic Catalan dish. Perfect as an appetizer or light side dish, this recipe features crunchy slices of golden, gluten-free bread, generously rubbed with fragrant garlic and topped with a luscious spread of grated ripe tomatoes. A drizzle of high-quality extra virgin olive oil, a sprinkle of sea salt, and a hint of freshly ground black pepper bring out the natural sweetness of the tomatoes. For an optional touch of elegance, add fresh basil leaves to elevate this gluten-free treat into a fragrant masterpiece. With just 15 minutes of prep and cook time, this dish is ideal for entertaining or enjoying as a simple, wholesome snack. SEO keywords: gluten-free pan con tomate, Spanish appetizer, gluten-free bread recipes, tomato and garlic toast, quick gluten-free snacks.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 loaf Gluten-free baguette or bread
- 3 medium Ripe tomatoes
- 2 Garlic cloves
- 4 tablespoons Extra virgin olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 6 leaves Fresh basil leaves (optional)
Instructions
Preheat the oven to 400°F (200°C).
Slice the gluten-free baguette or bread into 1/2-inch thick slices. If the loaf is very large, cut the slices in half to make them more manageable.
Place the bread slices on a baking sheet and drizzle or brush each side lightly with 2 tablespoons of the extra virgin olive oil.
Toast the bread in the oven for 5 minutes, or until golden and crispy. Remove from the oven and set aside to cool slightly.
While the bread is toasting, slice the tops off the tomatoes and grate them using the large holes of a box grater, discarding the skins. Transfer the grated tomato pulp to a bowl.
Peel the garlic cloves and cut them in half. Rub the cut side of the garlic onto the toasted bread slices to infuse them with flavor.
Spread a generous spoonful of the grated tomato mixture onto each toasted bread slice.
Drizzle each slice with the remaining 2 tablespoons of extra virgin olive oil.
Sprinkle with salt and black pepper to taste.
Optionally, garnish with fresh basil leaves just before serving.
Serve immediately as an appetizer or a side dish.
Nutrition Facts
Calories |
1625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3200 mg | 139% | |
| Total Carbohydrate | 216.9 g | 79% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 22.9 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1187 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
