Pan Con Tomate y Microvegetales

Recipe by Chef Jonathan Bardzik

This classic Catalan tapas is a showcase for a few, simple, perfect ingredients. Buy farmers market-fresh tomatoes or use ones freshly harvested from your garden. Locally baked bread and early harvest, high quality olive oil make all the difference. Served with a salad this makes a wonderful, light summer lunch or is the perfect start to dinner from the grill.


4 1” thick slices of bread from a toothy loaf like sourdough
2-3 cloves garlic, peeled
3-4 very ripe tomatoes
Olive oil – the good stuff!
Sea salt
½ cup arugula and red mustard blend microgreens


1) Cut tomatoes in half and grate on the large-holed side of a box grater. This will create tomato pulp. If tomatoes are really watery, drain pulp in a fine-mesh strainer.

2) Grill or toast bread under the broiler until lightly browned and beginning to char around the edges.

3) Rub each slice of bread in 2-3 passes with a garlic clove. Top generously with several spoonfuls of tomato pulp. Drizzle with olive oil and sprinkle with salt and microgreens to serve.

Tip: Maldon sea salt is wonderful for this dish. The large, thin flakes have a nice salty bite then dissolve quickly letting the tomato shine.