Pan con Tomate Party Spread
The full Barcelona breakfast for a crowd
Pan con tomate scaled up for a crowd — a DIY spread of grilled bread, grated tomato, cured meats, and olive oil that turns breakfast or brunch into an event. Set it out, step back, and watch everyone build their own.
Ingredients
- Hand-Carved Jamón 100% Ibérico de Bellota "Pata Negra" 2.5oz
- Finest Artisanal Chorizo Ibérico de Bellota | 1.1lb
- Unique Artisanal Manchego Cheese “Gran Reserva” Dehesa de los Llanos 8.8 Ounces
- Gourmet Fire Roasted Piquillo Peppers from Lodosa. Jar (10-16 pieces)
- Premium Roasted Marcona Almonds with Sea Salt 7.5oz
- Hand made picos camperos in a wood fired oven. 6 bags.
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Premium Fresh Tomato Spread "Tumaca Sauce" 7.8 oz Jar
- Premium Hand-picked Manzanilla Olives from Andalucia | 13 oz
- Premium Hand-picked Marinated Spanish Olives from Andalucia | 13 oz
- Hand-Harvested "Fleur de Sel" Salt from Ibiza | 5.3 oz Ceramic Pot
Preparation
- Grate ripe tomatoes on a box grater, discarding the skins. Season the pulp with flaky salt and let it sit for 10 minutes. Slice a sourdough loaf or rustic pan de cristal into thick pieces.
- Grill or toast the bread until golden with char marks. While hot, rub each slice with a halved garlic clove — the rough surface acts as a grater. Arrange on a large board or platter.
- Set out the tomato pulp in a bowl with a spoon, your best EVOO in a pouring vessel, and flaky salt in a small dish. Arrange sliced jamón ibérico, lomo, and chorizo alongside the bread.
- Let guests build their own: bread first, then garlic, tomato, oil, salt, and whatever cured meats they want on top. Put out Marcona almonds and olives to fill the board edges.
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