If you want an easy, fast, elegant and flavorful appetizer, Catalan pan con tomate is a perfect choice. Known in Spanish as Pan con Tomate and in Catalan as pa amb tomaquet, this simple toasted bread with tomato delivers maximum taste with minimal effort and beautiful presentation.
The classic preparation takes only a few minutes. While the bread is toasting, grate or shred a perfectly ripe tomato and halve a garlic clove. When the toast is hot, rub the cut garlic over the surface to infuse the bread with subtle garlic aroma. Drizzle the toast with high-quality extra virgin olive oil, top with the shredded tomato, then finish with a sprinkle of sea salt and freshly ground black pepper. Because the dish relies on so few ingredients, the results depend on using the freshest seasonal tomatoes and good rustic bread—think sourdough, country loaf, or a crusty baguette.
This version is dressed up with crispy prosciutto for added texture and savory depth. In Catalonia the dish is often served with other simple accompaniments such as cheese, cured ham, or anchovies; these small additions make the toast a satisfying tapa or starter while preserving the dish’s essential simplicity.
Regional identity around traditional dishes can be sensitive. In the case of pan con tomate, the recipe is most closely tied to Catalonia in northeastern Spain. Outside of Catalonia it is often grouped into broader Spanish cuisine, which can prompt debate about labels and origins. In my experience, food exchanges and adaptations are a sign that a dish resonates beyond its birthplace, and many home cooks and restaurants put their own stamp on traditional recipes. The most important thing is to respect the origins while enjoying and sharing good food.
Here are a few concise facts about pan con tomate and its background:
Pan con Tomate literally means “bread with tomato.” It is sometimes referred to in other regions as pan a la catalana, but its strongest association is with Catalonia. Tomatoes became widely consumed in Spain only after the 18th century, and pan con tomate likely rose to popularity during the 19th century as a simple, flavorful way to enjoy ripe tomatoes and good bread.
Catalonia is one of Spain’s autonomous communities, located in the northeast along the Mediterranean coast. The region has a long culinary tradition and produces many dishes that are celebrated for their quality and flavor. Pan con tomate stands out among Catalonia’s most beloved and enduring preparations: it is humble, fresh, and emblematic of Mediterranean ingredients—bread, olive oil, garlic, and tomato.
Pan con Tomate with Crispy Prosciutto
Tapa
5 minutes
2 minutes
7 minutes
2
Edyta
Ingredients
- 4 slices good quality rustic bread
- 1 ripe summer tomato
- 1 garlic clove
- 1 tablespoon extra virgin olive oil
- 4 slices prosciutto
- sea salt and freshly ground black pepper, to taste
Instructions
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Toast the bread in a toaster or under a broiler until golden and crisp, about 3–5 minutes depending on your appliance.
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Coarsely grate or shred the tomato over a bowl, discarding excess seeds and liquid if desired so the tomato topping is not too watery.
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Cut the garlic clove in half lengthwise.
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While the toast is still warm, rub the cut side of the garlic over the surface so the bread absorbs the garlic flavor.
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Spoon the shredded tomato onto each slice of bread, spreading it evenly to cover the surface.
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Drizzle each slice with a little extra virgin olive oil.
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Season with sea salt and freshly ground black pepper to taste.
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To make crispy prosciutto, arrange the slices on a microwave-safe plate between paper towels and heat for about 1–2 minutes, or until crisp. Alternatively, crisp them quickly in a skillet over medium heat.
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Top each tomato-covered toast with a piece of crispy prosciutto and serve immediately while warm and crunchy.