(WSVN) - Feel like having a snack or making an appetizer for a get together? You’ll like what’s on the menu today as we grab a Bite with Belkys.
The Chef: Belkys Nerey
The Dish: Pan Con Tomate
Ciabatta bread (or your favorite rustic bread)
Unpeeled whole garlic cloves, halved
Ripe fresh tomatoes, halved
Extra-virgin olive oil
Method of Preparation:
- Toast the bread in the oven at 400 degrees. When it’s golden brown and crispy, take it out of the oven. Slice a clove of garlic in half and rub it cut-side-down all over the top of the bread.
- Take a tomato and cut it in half. Grate it cut-side-down over a bowl, where the pulp and juice will drain. Drizzle a little olive oil into the bowl, give it a stir and set the pulp aside.
- Spread the pulp over the bread evenly and let it seep into the bread. Drizzle with a hint of olive oil, and sprinkle with a pinch of salt. Repeat process until the bread is gone.
- Serve warm and enjoy.
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