Stonemill Bakehouse Quinoa and Flax Pan Con Tomate

Pan Con Tomate

Serves: 4

Prep Time: 15 minutes

Ready In: 20 minutes

What You'll Need:

  • 3 red ripe Heirloom Tomatoes (or any other ripe and juicy tomato), sliced in half
  • 1 tsp Kosher salt
  • 4 slices Stonemill Bakehouse Quinoa and Flax bread
  • Extra Virgin Olive Oil
  • 6 Garlic cloves, peeled and root end trimmed
  • 1 bunch Chives, sliced
  • 1 handful small Italian Parsley leaves
  • Cracked Black Pepper
  • Flaked Sea Salt

Featured Bread:

What You'll Need To Do:

  • Preheat oven to 350 F.
  • Resting a large-holed grater in a bowl, slide the tomatoes -cut side down -up and down until all the flesh is gone and only the skin remains. Chop skin really fine and add to tomato pulp. Season with salt.
  • Line another bowl with a mesh strainer so that it doesn’t touch the bottom of the bowl and pour the grated tomato into it. Set aside to drain for 15 minutes.
  • In the meantime, lightly brush each slice of Stonemill Bakehouse Quinoa and Flax bread with olive oil and bake for about 15-20 minutes or until firm and lightly browned.
  • Remove from oven and let it rest a minute. You can leave the slices whole or cut on the bias.
  • While the bread is toasting, slice four garlic cloves into paper thin “chips” using a very sharp knife or a mandolin.Lightly brush garlic slices with olive oil and place on a parchment paper lined baking tray and bake at 350°F for about 7-10 minutes or until golden. Remove from oven and set aside to cool.
  • Cut the remaining two garlic cloves in half, and using the cut side down, rub all over the bread surface. Pop back into the oven to warm slightly.
  • Remove from oven; place all the slices of Stonemill Bakehouse Quinoa and Flax bread on a board or platter and spoon tomato mixture onto each piece of bread. Drizzle with more olive oil, season with sea salt and cracked black pepper.
  • Garnish with garlic chips, sliced chives and tiny parsley leaves.
  • Serve right away!

Featured Bread2: