Next on
Restaurant Recreations...At Home, I make the versatile Spanish classic
Pan Con Tomate using
Boqueria's recipe. This delicious and simple snack can be eaten all day, from breakfast into the wee hours and is a cinch to prepare, requiring only ripe, meaty tomatoes, a fresh baguette, and good-quality olive oil. Chef Marc Vidal likes to serve his with marinated olives, such as Amanida cocktail olives, for garnish. I decided to dress it up further with slices of cured meats like chorizo and jamón Serrano, and Spanish cheeses such as Manchego.
