Pan Con Tomate for a Quick and Easy Appetizer Idea

This site uses affiliate links. We may earn a commission if you purchase through our links at no extra cost to you.

Jump to Recipe

Of all the things I put together for our little cinco de mayo dinner party this weekend, the pan con tomate was one of the favorites! For good reason – the bread is perfectly crunchy without hurting your mouth, the tomatoes are bringing in tomato season, and salty, savory, the olive oil is velvety. Highly recommend. We may or may not have had these two days in a row!

It’s pretty simple to make. I recommend making the tomato mixture ahead and letting it hang out in the fridge for a few hours. Bring it to room temp before serving. You can also make it and enjoy right away, but those flavors really do develop after a bit of time.

I always laugh when Ina says “use the good olive oil!” – like, why are we contemplating anything other than good olive oil? But truly in a simple dish like this, a good quality olive oil is important. I’m a big fan of Graza Drizzle finishing oil – the price is solid and the quality is really wonderful – very flavorful. I get mine at Whole Foods!