A simple Garnacha red from the Ampurdán region (Catalonia), cradled by the Mediterranean sun, is one of a multitude of options for this popular tapa.
Bread with Tomato
Preparation
The bread can be toasted or not, as preferred. Rub the bread with the tomato cut across horizontally. Drizzle a little Spanish olive oil over the top and add a few grains of salt.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid.
Presentation
Can be served with charcuterie.
Nutritional Facts
Energy (kcal): 222
Energy (kJ): 929
Protein (g): 5.9
Fat (g): 6.0
Carbohydrates (g): 38.5
Iron (mg): 1.8
Vitamin C (mg): 31.8
Vitamin A (mg): 253.0
Information provided by: The Spanish Nutrition Foundation (FEN)
30 minutes
- 1 slice white bread
- 1 very ripe tomato
- 50 ml Spanish olive oil
- Salt
- 1 slice white bread
- 1 very ripe tomato
- 1.885 fl. oz Spanish olive oil
- Salt
- 1 slice white bread
- 1 very ripe tomato
- 0.211 cup Spanish olive oil
- Salt
Wine match