Christopher Testani
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4

Inspired by classic pan con tomate, a Spanish dish of bread rubbed with fresh tomato, Food & Wine’s Justin Chapple tops crunchy toasted bread with tangy grated tomatillos. To round the toast out, he also adds thin slices of prosciutto and shaved Manchego cheese. Slideshow: More Tomatillo Recipes

How to Make It

Step 1    

Light a grill or preheat a grill pan. Brush the bread with olive oil and grill over high heat, turning once, until lightly charred, about 2 minutes. Transfer to 
a work surface.

Step 2    

Working over a medium bowl, grate the tomatillo halves on the large holes of a box grater until only the skins remain; 
discard the skins. Stir in the 
2 tablespoons of olive oil 
and the crushed red pepper. Season generously with salt and black pepper. 


Step 3    

Spoon the tomatillo mixture evenly on the toasts and top with the prosciutto. Top generously with shaved Manchego and serve right away.


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