Spanish Pan Con Tomate, Teddy’s Way

A simple Spanish breakfast of toasted bread, ripe tomato, garlic, anchovies and plenty of extra virgin olive oil.

This recipe is from our At Home With series featuring independent fashion label 7115's Brand & Communications Manager, Teddy Kennedy.

Ingredients

• Good crusty bread
• Ripe, juicy tomatoes
• 1 garlic clove
• Honest Toil extra virgin olive oil
• Sea salt
• Anchovies
  

Method

Toast or grill the bread until crisp on the outside while retaining a little softness in the middle.

Cut the garlic clove in half and rub the raw garlic directly over the warm toast.

Halve a ripe tomato and rub the cut side generously over the bread, pressing as you go so that the juice and pulp soak into its surface.

Finish with a generous drizzle of Honest Toil, a sprinkle of sea salt and a couple of anchovies for an extra salty, savoury hit.

Best eaten straight away – preferably with another slice already on the way.

NOTE: It's the smallest recipe ever so maybe let's just all put it in one! :)