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Classic Pan Con Tomate With Drizzled Fat recipe

April 17, 2020


Iberico Bacon Pan con Tomate

Yield 4 Toasts


  • One-Half Baguette, cut in half top-to-bottom and then across (as if making a 2 sandwiches)
  • 1 clove garlic, peel, and cut in half
  • 4 slices Iberian Pastures Bacon 
  • 1 large beefsteak tomato
  • Salt to Taste


  1.  Preheat your oven to 350F.
  2.  Place bacon on a baking sheet (line with foil or parchment) and place In preheated oven for 6-7 minutes (until the bacon has shrunk to half its originally size, is slightly crispy – there should be ample rendered fat on the tray).
  3. Toast your bread – either in a toaster or in the same pre-heated oven for 3 or 4 minutes. 
  4. While the bacon is baking, cut your tomato in half and using a the large holes on a box grater, set over a large bowl, carefully grate the tomato, flesh (cut) side down, so that all that is left in your hand is the tomato skin. Season lightly with salt and set aside.
  5. To compose, lightly run the garlic against the toasted bread once or twice. Spoon the seasoned tomato pulp over the bread and top with a slice of bacon, a generous drizzle of fat and a sprinkle of salt.

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