Refined Pan con Tomate with Iberico Ham and Garlic Confit
Ingredients
- 2 tbsp + more for confit PANACHE Extra Virgin Olive Oil
- 2 medium Ripe Heirloom Tomatoes
- 4 cloves (2 for confit, 1 for rubbing, 1 minced) Garlic Cloves
- to taste Sea Salt
- 4 slices Crusty Artisan Bread (e.g., Sourdough)
- 4 slices Iberico Ham (or high-quality Prosciutto)
- 4 Fresh Basil Leaves
Instructions
- Prepare Garlic Confit: In a small saucepan, combine 2 garlic cloves (peeled) with 1/2 cup of PANACHE Extra Virgin Olive Oil. Cook over very low heat for about 45 minutes to 1 hour, or until the garlic is very soft and fragrant, but not browned. Allow to cool slightly. Garlic confit adds a mellow, sweet garlic flavor.
- Cut the artisan bread into slices and lightly toast them. Sourdough provides a nice tang and texture.
- Halve the Heirloom Tomatoes and rub the cut side of each half vigorously over the toasted bread, ensuring the bread is well coated with tomato pulp. Discard the tomato skin. Heirloom tomatoes offer superior flavor.
- Rub a garlic clove lightly over the tomato-covered bread. The raw garlic adds a pungent contrast to the sweet confit.
- Mince the remaining garlic clove and gently mix with the garlic confit.
- Drizzle generously with PANACHE Extra Virgin Olive Oil and spread a small amount of the garlic confit mixture on the bread. The high-quality olive oil enhances the overall flavor profile.
- Sprinkle with sea salt.
- Top each slice with Iberico Ham (or high-quality Prosciutto). Iberico Ham is a premium ingredient that elevates the dish.
- Garnish with fresh basil leaves. Basil adds a fresh, aromatic element.
- Serve immediately and enjoy this refined version of Pan con Tomate.
Cuisine: Spanish
Suitability:
Prep Time: mins
Cook Time: mins
Serving Size:
Meal Type: Breakfast