Pan con Tomate (Bread with tomato)

I love this easy little appetizer - it is so basic and so tasty. There are several variations that I have seen on American cooking shows, but I really have to stick with the basic form I learned in Spain. And I should clarify - Northern Spain - Catalonia - other places in Spain don't really do this. Boy, are they missing out.



Ingredients:

A baguette
Several Roma Tomatoes
Olive Oil
Salt

Method:


You start with a sliced baguette - the better the bread, the better this will be. A little on the crusty side is my preference.

You take a Roma tomato, cut it in half lengthwise and the spread the tomato inner parts (juice, seeds, whatever) over the surface of the bread. Really, just squish it in.

Then get some great, fruity olive oil and drizzle a little on top of one, grab another and rub the two tomato drenched faces together. When all the pieces of bread have the olive oil, then just a bit of salt and you are set. This is really the best way to eat bread I have ever come across. It is so good with any classic spanish dish - it's not too heavy and a healthy alternative to garlic bread.



Other form I have seen toast the bread first. And then they add little things like a great European cheese or some olive paste and even rub fresh garlic on the slice (which is great, too). They really are all good, but the plain old original is divine!

Spanish Almond Cookies

These were always one of my favorite things to pick up in the bakeries in Spain. They have a light lemon and anise zip to them - very fresh cookie - definitely NOT a favorite among children. This cookie tends to be a little more crisp and on the dry side. This is what they are and I love them. Just don't bake them expecting a super moist, soft cookie. And what's more ... these actually improve with time, so make a batch and enjoy them for the next few days - they will get better and better!

Ingredients:

3 cups flour
1/4 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt (optional)
3 eggs, divide one of them
1 1/2 cups granulated sugar
1/2 cup olive oil
1/2 cup canola oil
Zest from one lemon
1 tsp. anise flavoring
Whole almonds
Raw sugar

Method:

Sift together the dry ingredients, flour, baking soda and cinnamon. In a different bowl, combine 2 of the eggs and the egg white from the third egg that was divided with the granulated sugar. Beat in the two oils and add lemon zest and anise flavoring.

Stir in the dry ingredients until mixed together. Chill in the refrigerator for an hour.

Preheat the oven to 350 degrees. Beat the remaining egg yolk with 1/2 tsp. water and set aside.



When the dough is chilled, roll into small balls - maybe one inch in diameter.
Set the dough on the baking sheet and flatten slightly with the bottom of a small jar, this helps it achieve a more uniform shape, and I love the little ridges on the bottom of the jar, they add a nice touch.



Push an almond into the center of each cookie then brush each with the egg yolk.



Sprinkle some raw sugar on each and then bake for 15 minutes, when they are lightly golden. Let them set a minute or two, use your spatula to remove them from the cookie sheet (they will want to stick due to the egg wash).

Makes about 30-40 depending on the size, I prefer the smaller cookie.