Looking for a super-easy appetizer? Try the Spanish take on bruschetta, known in Spain as pan con tomate. It’s an iconic, wonderfully simple dish made from crusty bread, ripe tomatoes, garlic, extra virgin olive oil and salt.
This Spanish tomato bread is both classic and effortless. With so few ingredients it’s quick to prepare, and often even easier than the Italian bruschetta version—yet every bite is full of bright flavor.
What makes pan con tomate impressive is how delicious it is despite its simplicity. Toasted bread, juicy tomatoes, a hint of garlic, good salt and plenty of high-quality olive oil combine into something far tastier than the list of ingredients implies.
If you’ve been to Spain, you’ll recognize pan con tomate from cafés and bars across the country. It’s a popular everyday snack and I’ve rarely encountered a bad version—so it’s safe to say you can make a great one at home.
So how do you make pan con tomate?
Pan con tomate requires just five basic ingredients:
- fresh crusty bread
- ripe juicy tomatoes (the riper the better)
- a garlic clove
- good quality extra virgin olive oil
- salt
Most of these are pantry staples—pick up a fresh Mediterranean-style loaf if you don’t already have one.
Use the very best
Because the recipe is so simple, use the best ingredients you can find. A flavorful, freshly baked ciabatta or baguette works well; choose large, juicy tomatoes in season and a fruity extra virgin olive oil. The olive oil in particular makes a big difference, since you’ll be drizzling it over the tomato pulp and the toasted bread.
How to make Spanish bruschetta
Making pan con tomate is straightforward. The traditional method removes the tomato skin while producing a pulpy topping:
- Slice each tomato in half and rub the cut side against a coarse grater into a bowl, using the flat of your hand. The pulp will collect in the bowl while the skin stays in your hand.
- Grill or broil the bread on one side, flip it, drizzle a little olive oil on the second side and grill that side too.
- Lightly rub the warm toast with the cut side of a garlic clove.
- Spoon the tomato pulp onto the bread, leaving the excess watery juices behind. Season generously with salt and drizzle with extra virgin olive oil.
- Optionally scatter a few basil leaves over the top and serve immediately while the bread is warm.
How to eat it
In Spain, pan con tomate is commonly enjoyed for breakfast with a café con leche, but it’s also perfect as a snack or light appetizer. Serve it mid-morning or mid-afternoon, or scale up the recipe and make smaller rounds of toasted baguette for canapés at a gathering.
Pan con tomate pairs well with other Mediterranean bites—think fried halloumi, simple salads or olives—but it’s just as delicious on its own.
More Mediterranean recipes to try
- Greek baked eggplant with tomato and feta
- Fried halloumi bites—great as an appetizer
- Crispy fried chickpeas to sprinkle on salads or soups
- Spanish omelette (tortilla de patatas)
- 5-minute lemon tahini dressing for salads and bowls
- Fried olives for a tasty, unexpected snack
Recipe summary
Spanish Bruschetta (Pan Con Tomate)
Ingredients
- 2 medium ripe tomatoes (or 1 large)
- 4 slices Mediterranean-style bread
- Extra virgin olive oil, good quality
- 1 small garlic clove
- Salt
Instructions
- Cut the tomatoes in half and grate them coarsely into a bowl, rubbing the cut side against a box grater. Discard the skins left in your hand.
- Grill or broil the bread on one side, drizzle a little olive oil on the other side and grill that side as well.
- Lightly rub the top of each piece of warm toast with the cut side of half the garlic clove.
- Top the bread with the tomato pulp (leave excessive watery juice behind), sprinkle with salt, drizzle with more olive oil and add basil if you like. Serve immediately.
Notes
Double or triple the recipe to make canapés—use small rounds of baguette for bite-sized portions.
Nutrition (per serving)
Calories: 175 kcal, Carbohydrates: 32 g, Protein: 6 g, Fat: 2 g, Sodium: 297 mg, Fiber: 3 g, Sugar: 6 g.