Roasted heirloom potatoes, cauliflower and shiitake mushrooms, paired with soft-cooked farm egg and pan de tomate
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Pan de tomate (Spanish for “tomato bread”) is commonly served as a tapa. There are several ways to make it. The pictured version is probably closer to bruschetta — it consists of a sourdough baguette that had been liberally rubbed with a clove of garlic, then a mixture of chopped tomatoes, olive oil, parsley and salt was spooned atop the bread. Alternately, you can take a cheese grater and coarsely purée a tomato half, being sure to catch all the juice and the pulp into a bowl, then combine with olive oil, salt and minced herbs. Whichever method you employ, be sure to use ripe tomatoes at the peak of their flavor.
