Rustic Pan Con Tomate
Category
Appetizers
Author:
Anna Voloshyna
Ingredients
2 large slices sourdough bread, about 1/2-inch thick
2 ripe medium tomatoes, sliced
Vegetable oil
Extra virgin olive oil, for serving
Small bunch basil
Salt
Freshly ground black pepper
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NanoBond Skillet
Products to Use
Directions
Heat vegetable oil in a large NanoBond Skillet. Fry the bread slices on both sides until crispy and golden brown, 2 to 3 minutes per side.
Place the fried bread on a serving plate top with a few tomato slices, basil leaves. Drizzle with extra virgin olive oil and sprinkle with salt and freshly ground black pepper
English
French