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Tomato Bread (Pan con Tomate) with Spanish Olive Tapenade

Author Molly Patrick


Spanish Olive Tapenade

  • 1 cup Spanish olives (any variety), pitted (140 g)
  • 1 tablespoon flat-leaf parsley, chopped
  • 1 small garlic clove, roughly chopped
  • ½ tablespoon capers, drained
  • ½ teaspoon lemon juice
  • ½ teaspoon dried oregano
  • teaspoon black pepper (about 5 turns)
  • 1 pinch cayenne powder (omit if you don't like spicy)

Tomato Bread (Pan con Tomate)

  • 2 beefsteak or large heirloom tomatoes, grated (directions below)
  • crusty or thick-sliced 100% whole wheat or sprouted bread, toasted
  • 1 large garlic love, peeled and sliced in half
  • black pepper


Make your Spanish Olive Tapenade

  1. Place all the tapenade ingredients into your food processor and pulse 15 times. Scrape down the sides of your processor bowl and then pulse 15 - 20 more times, until everything is finely chopped. Transfer to a bowl and set aside.

Make your Tomato Bread

  1. Slice your tomatoes in half. Using a hand or box grater, grate each tomato half over a bowl, until all of the flesh has been removed and all that is left are the empty skins. Discard the skins. Make sure to scrape any tomato bits that are stuck inside of the grater into the bowl. Stir the grated tomato in the bowl.

  2. Toast your bread slices and while the bread is still warm, take a garlic clove half and rub it over the slices of toast to season. Spoon grated tomato onto your toast slices, followed by some Olive Tapenade. Add a sprinkle of black pepper to taste. Slice your toast in half and enjoy.