Pan con Tomate Recipe

This Pan con Tomate recipe brings together charred sourdough, juicy heirloom tomatoes, garlic, olive oil, prosciutto, Manchego cheese, and celery leaves for a bold Spanish-inspired toast with rich, savoury flavour. Featured on Bring on the Karbs, this recipe captures the nostalgic, carb-loving style of Erika and Josh Karbelnik with a rustic dish that feels simple, elegant, and deeply satisfying.

The Inspiration

Pan con tomate, also known as pa amb tomàquet in Catalan cuisine, is one of Spain’s most beloved bread-based dishes. At its simplest, it is toasted bread rubbed with garlic and tomato, then finished with olive oil and salt.

The inspiration behind this dish is the beauty of simple ingredients treated with care. Pan con tomate works because every element matters: the bread needs structure and char, the tomatoes need ripeness and sweetness, the garlic needs sharp aromatic power, the olive oil needs body and fruitiness, and the salt needs to wake everything up. When these ingredients come together, the result is more than toast. It becomes a celebration of texture, freshness, and savoury depth.

Erika and Josh Karbelnik bring a playful, improvisational approach to Bring on the Karbs, and this Pan con Tomate recipe reflects that energy. It honours the spirit of a traditional Spanish tomato toast while adding extra richness through prosciutto and Manchego. The olive oil dressing, made with egg yolk, grated garlic, Dijon mustard, salt, and olive oil, adds a creamy, glossy element that turns the toast into a more decadent bite. Celery leaves finish the dish with an unexpected herbal freshness, balancing the saltiness of the cheese and prosciutto.

Ingredients

• 1 sourdough boule
• 1 bulb garlic, sliced in half
• 500 ml plus 1/4 cup olive oil
• 2 heirloom tomatoes
• 20 g prosciutto sliced thin
• 1 egg
• 1/2 tsp Dijon mustard
• Celery leaves
• 20 g manchego cheese, grated fine
• Kosher salt

Method

• With a box grater, shred tomatoes and 2 cloves of garlic. Place in cheese cloth and ring out all the liquid.
• In a bowl add one egg yolk, one clove of grated garlic, Dijon, and a pinch of salt. Whisk in olive oil until emulsified to make a dressing.
• Slice sourdough thick and brush with olive oil and salt. Grill until charred then rub with half bulb of garlic.
• Top bread with grated tomato and garlic followed by dollops of the dressing. Top that with sliced prosciutto, grated manchego cheese, and celery leaves and serve.

Serving Suggestions

This Pan con Tomate is best served immediately after assembling, while the grilled sourdough is still crisp, the tomato mixture tastes bright, and the prosciutto and Manchego sit delicately on top. Serve it on a wooden board or large platter with extra grated Manchego, celery leaves, and a small bowl of the olive oil dressing on the side for a generous, shareable presentation.

Because the dish is savoury, garlicky, salty, and rich, it pairs well with simple accompaniments such as marinated olives, roasted almonds, pickled vegetables, grilled peppers, white anchovies, or a crisp green salad. It can also be served alongside other small plates like patatas bravas, shrimp, roasted mushrooms, charcuterie, or Spanish tortilla for a more complete tapas-style spread.

For drinks, pair it with sparkling water, citrus mocktails, chilled white wine, dry rosé, cava, or a light beer that can refresh the palate between bites. This dish also works well as a brunch or lunch feature when served with soft-boiled eggs, roasted tomatoes, or a simple salad of bitter greens. However you serve it, Pan con Tomate is at its best when eaten with your hands, shared with others, and enjoyed before the tomato juices soften the bread too much.

Final Thoughts

This Pan con Tomate recipe is a celebration of rustic bread, ripe tomatoes, bold garlic, excellent olive oil, and the simple pleasure of building big flavour from a few carefully chosen ingredients. Inspired by the Spanish classic and featured on Bring on the Karbs, this version adds a decadent twist with an olive oil dressing, prosciutto, Manchego cheese, and celery leaves. The result is a dish that feels both traditional and playful, familiar and elevated.

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