Somethings are delicious with just a few ingredients. And don't quite need a recipe - a drizzle of this, a dash of that a good rub of this.
That kind of sums up what we're making today. You'll be hard pressed finding a tapas or pinxtos bar in Spain that doesn't serve up a version of pan con tomate.
Lovely rustic bread, toasted on a wood fired grill, which sadly but not overly disappointing in my little kitchen, means the broiler. Couple of cloves of garlic, fresh summer vine ripened tomato (a must!) and of course of my favorite Nocellara olive oil from Sicily. I'm down to my last bottle and every drop is precious!
But with so few ingredients, the quality take precedence.
So easy and delicious is this Spanish staple that I'm fixing this when friends are over for dinner tomorrow night. After a busy cooking class during the day, I'm going the easy route for dinner ~ and this will be perfect!
Did I mention, the thin slices of serrano ham are just delicious as a topper! And a good glass of my favorite Oyster Bay Pinot Noir will only add to it all.