This weekend I treated myself to Boqueria tapas takeout. I ordered some of my favorite dishes including: croquetas and patatas bravas and I also tried escalivada, which is a roasted eggplant dip. Typically one of my other go to dishes is pan con tomate, but instead of ordering since I had some roasted tomatoes on hand I decided to make my own version. I had some leftover croquetas and patatas bravas, which I turned to my Sunday breakfast. I put the croquetas into a mini muffin tin and made into mini croquetas egg muffin cups, which I served with toast and reheated patatas bravas.
Pan Con Tomate
YOU WILL NEED:
1 piece of bread
1/4 cup cherry tomatoes
1/2 clove garlic, minced
1 tablespoon olive oil
1/4 teaspoon black pepper
1 clove of garlic
DIRECTIONS:
1. Preheat oven to 400ºF
2. Add tomatoes, olive oil, garlic & black pepper to a cookie sheet, mix throughly & bake for 20 minutes
3. Toast bread in toaster oven
4. Rub bread with clove of garlic
5. Take skin off cooled roasted tomatoes and mash into bread
6. Enjoy at room temperature!
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