How To Make Pan Con Tomate

Pan Con Tomate is a quick and easy appetizer perfect for your next tapas party – we’ll show you how to make it here!
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Nicole and I love dinners made up of a couple dishes the perfect size for grazing no matter what you name it or what cuisine it features. Sometimes it’s aperitivo with bruschetta and crostini, or an appetizer night of homemade soft pretzels and buffalo chicken dip. But we also have a new Spanish-style favorite for tapas night: Pan Con Tomate.

Pan Con Tomate is a super simple, yet very versatile dish. While it might be most common as part of a tapas dinner, Pan Con Tomate also makes a great appetizer, afternoon snack, dinner side, or even a light lunch. 

Who knew shredded tomato on toasted bread could be such an amazing dish?

Fresh pan con tomate
Here’s how to make Pan con Tomate in only three easy steps:
  1. Top slices of bread with minced garlic
  2. Toast the bread in the oven
  3. Top with grated tomato, olive oil, and sea salt

The key to making this an unforgettable dish is using fresh ingredients. A light and airy freshly baked loaf of bread is an absolute must in order to get the right crisp on the outside while maintaining the fluffy inside. And ripe tomatoes provide a freshness that draws you back in for each bite.

We hope that our Pan Con Tomate will make a wonderful addition to your next tapas night, or become a new go-to side with a pasta dinner. Tag us on Instagram @candidcooksblog and let us know what your favorite tapas night dishes are!

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Pan Con Tomate

Pan Con Tomate is a quick and easy appetizer perfect for your next tapas party!
Servings 2 people
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes



  • ½ loaf Sperlonga bread* sub ciabatta
  • 1 to 2 tsp minced garlic
  • 3 roma or plum tomatoes
  • Extra virgin olive oil for drizzling
  • Sea salt to taste


  • Slice bread into 4 equal pieces (first horizontally, then vertically) and place on a baking sheet, crust side down.
  • Spoon a little bit of minced garlic onto each piece of bread, spreading it evenly with the back of the spoon.
  • Grate tomatoes over a bowl, collecting the juices.
  • In the meantime, broil the bread on high for 3-4 minutes or until slightly toasted.*
  • Remove bread from the broiler. Top each slice with a healthy portion of grated tomato.
  • Lightly drizzle each piece of bread with olive oil and sprinkle with sea salt.


Sperlonga bread: The only place we’ve found this bread is Whole Foods, but we’re obsessed with it. It’s like ciabatta but even fluffier and lighter, so it’s the perfect vehicle for juicy tomatoes. If you can’t find it, ciabatta works just as well!
Toasting the bread: Make sure the bread isn’t too close to the heating element in your oven so you don’t burn the bread. The perfect texture for pan con tomate is a light, crunchy toast to the very top of the bread – just enough for the inside to stay fluffy and soak up all the tomato juice.
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Author: Alex
Calories: 159kcal
Course: Appetizer, Appetizers, Side Dish, Sides, Snack, Snacks
Cuisine: Spanish
Keyword: fresh bread, garlic, olive oil, party, sperlonga, spring, summer, tapas, tomatoes


Calories: 159kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 296mg | Potassium: 226mg | Fiber: 1g | Sugar: 2g | Vitamin A: 775IU | Vitamin C: 13mg | Calcium: 12mg | Iron: 1mg


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