Pan con tomate – using up the focaccia
Not so much a recipe more a set of assembly instructions. Last week I made a foccacia. As the older one has returned back to Uni and M was out almost every evening with meetings and a concert I had some left in the bread bin. Focaccia tends to stale quickly so I could have left it, made breadcrumbs and used them in a gremoulata or a made a panzanella. Then I spied a lone tomato in the fruit bowl – I try not to put my tomatoes in the fridge – so pan con tomate it was.
1 tomato cut into quarters.
1 clove of garlic
2 slices focaccia per person
fresh basil leaves
How to ….
Using a griddle pan or a toaster toast the slices of bread on both sides until the char lines appear or until gloden on both sides. Wrap the garlic clove in basil and rub over the warm bread. The bread should be lightly perfumed not covered in garlic and basil puree. Repeat with the tomato quarters but squeeze the tomato pulp onto the bread. This was my lunch, served with a dollop of hummus. A glass of wine would have been good too.