Most commonly known by the Italian name of bruschetta, the Spanish cousin’s Tapas toasts are equally accommodating of a variety of toppings. Below is a recipe for a traditional Spanish topping called Pan con Tomate, a humble recipe with basic ingredients. It need not end there, other topping inspirations could include sun-dried tomato, marinated olives, anchovies, hardboiled egg, sardines, Manchego cheese, feta or sheep cheese.
So let your creativity flow, just be sure to include avocado!
Recipe
- 6 medium tomatoes (about 500 g), coarsely chopped and drained
- ½ small red onion, very finely sliced
- 2-3 garlic cloves, crushed
- 6-8 leaves of fresh basil, finely chopped
- 30 ml red wine vinegar
- 60-80 ml avocado or olive oil
- 1 loaf crusty bread
- 1 large avocado
Description
- In a large bowl combine the tomatoes, onion, garlic and basil, then add the vinegar and oil. Season to taste. Mix again. Cover and rest for at least an hour to allow the flavours to blend together.
- Slice the baguette loaf diagonally into 12 thick slices and lightly toast on both sides. Peel and stone the avocado and cut into smallish cubes and toss with the tomato.
- Spoon 1 – 2 tablespoons of the mixture onto the warm slices of bread, serve immediately