FREE Shipping on Orders over $100 X

Check Out Our

Delicious Recipes

Recipe

Product was successfully added to your shopping cart.
  • All Year
  • 30 min
  • Serves 4 - 8

Rate this Recipe

Recipe Products

Garlic Olive Oil

Pick A Size :

Gravenstein Apple White Balsamic Vinegar

Pick A Size:

Himalayan Pink Sea Salt

Size:

Gravenstein Apple Balsamic & Rosemary Olive Oil

Pick A Size:

Autumnal Pan con Tomate

This dish highlights summer's final tomatoes, and compliments them with a drizzle of apple balsamic - a nod to the fall season ahead! Serve with some grilled fish or chicken to make a meal or cut the slices into thirds for a simple appetizer. Try substituting Rosemary Olive Oil for a savory twist!

Ingredients

  • 8 - 10 1” thick slices of hearty bread
  • ½ C SOOC Garlic Olive Oil
  • 4 - 5 medium sized tomatoes
  • Fresh ground black pepper
  • SOOC Himalayan Pink Sea Salt
  • ¼ C SOOC Gravenstein Apple Balsamic Vinegar

Directions

  • 1. Preheat the oven to 400°. Brush both sides each slice of bread with a generous amount of the Garlic Olive Oil. Toast the slices in the hot oven until they are golden on the bottom, about 10 minutes.
  • 2. Slice off the top of each tomato and using the large holes on a box grater grate each tomato down to the skin into a bowl. Season the tomato pulp with salt and pepper to taste.
  • 3. When the bread is toasted, arrange the slices on a platter or serving board. Spoon some of the tomato mixture onto each piece and gentle press it into the bread.
  • 4. Finish it off with a generous drizzle of Gravenstein Apple White Balsamic and serve. Serve whole slices of the pan con tomate as part of a meal or cut into smaller pieces for a simple appetizer.

Write Your Own Review

Autumnal Pan con Tomate

  • All Year
  • 30 min
  • Serves 4 - 8

This dish highlights summer's final tomatoes, and compliments them with a drizzle of apple balsamic - a nod to the fall season ahead! Serve with some grilled fish or chicken to make a meal or cut the slices into thirds for a simple appetizer. Try substituting Rosemary Olive Oil for a savory twist!

Ingredients

  • 8 - 10 1” thick slices of hearty bread
  • ½ C SOOC Garlic Olive Oil
  • 4 - 5 medium sized tomatoes
  • Fresh ground black pepper
  • SOOC Himalayan Pink Sea Salt
  • ¼ C SOOC Gravenstein Apple Balsamic Vinegar

Directions

  • 1. Preheat the oven to 400°. Brush both sides each slice of bread with a generous amount of the Garlic Olive Oil. Toast the slices in the hot oven until they are golden on the bottom, about 10 minutes.
  • 2. Slice off the top of each tomato and using the large holes on a box grater grate each tomato down to the skin into a bowl. Season the tomato pulp with salt and pepper to taste.
  • 3. When the bread is toasted, arrange the slices on a platter or serving board. Spoon some of the tomato mixture onto each piece and gentle press it into the bread.
  • 4. Finish it off with a generous drizzle of Gravenstein Apple White Balsamic and serve. Serve whole slices of the pan con tomate as part of a meal or cut into smaller pieces for a simple appetizer.