Pane e pomodoro snack- simple Italian bread with tomato
Pane e pomodoro is a classic Italian appetizer, ready in just 10 minutes. It features crunchy slice of bread, rubbed with garlic, layered by a fresh tomato spread, all topped with a generous olive oil drizzle. A true simple Summer appetizer.
Servings: 4 people
Calories: 194kcal
Equipment
- 1 Medium Bowl to hold the tomato juice
- 1 kitchen knife to cut the garlic clove and the tomatoes in half
- 1 Small bowl to hold the olive oil for the brushing
- 1 kitchen brush to brush the slice of bread
- 1 Cheese grater to grate the tomatoes
- 1 Spoon to mix and to spread to tomato juice
Ingredients
- 4 slice of sourdough or rustic breaf
- 250 gr Ripe tomatoes 9 oz
- 2 tbs extra virgin olive oil + more for topping
- 1 garlic clove
- flaky sea salt and black pepper to taste
- 10 basil leaves
- 6 anchovies chopped
Instructions
- Add 1 tablespoon of olive oil in a small bowl. Brush each slice of bread with a kitchen brush. Toast it on preheated grill or pan until golden brown on both sides for 2 minutes.
- Cut the garlic in half and rub it all over the warm bread. This boots the flavour and gives that irresistible flavour.
- Slice the tomatoes in half. Using a cheese grater, grate the tomatoes in a bowl until all the juice is in the bowl and you are left with a little piece of skin. Add the chopped anchovies, salt, black pepper and the remaining olive oil into the bowl. Gve it a mix with a spoon.
- Spread the tomato sauce evenly on each slice of bread, then sprinkle with salt and freshly ground black pepper. Before serving, add few fresh basil leaves and a drizzle of olive oil. Serve immediately.
Notes
Top Tip
- Toast the bread - The bread once toasted not only gives a delicious crunch but the heat will enhance the flavours further.
- Ripe - Use ripe tomatoes for a juicer sauce. Ripe means more juice and more sweetness.
- Grate don't rub- Grating the tomato releases all their juices and flesh, giving a richer flavour.
- Quality olive oil matters - A good extra virgin olive oil elevate any dish. Be generous with the drizzling.
- Skipping the garlic - Garlic gives a deep depth to pane e pomodoro, don't skip it.
Storage
- Pane e pomodoro: doesn't help hold well. Moreover is a kind of recipe that is more enjoyable eaten straight away. I am sure you'll not have any leftovers.
- Juicy sauce: On the other hand if you have leftovers from the tomato juice and the bits of the skin you could use them as topping for the pizza or to make pasta sauce.
Bread, pomodoro, Quick and easy, snack, stable bread, summer, Tomatoes
