Pan con tomate with Chorizo and Pecorino Romano Cheese

Ingredients

• 2 rebanadas Fresh bread (Thick slices, approximately 50 g each)
• 2 Ripe tomato (Grated and strained; use juicy, ripe tomatoes)
• 2 tbsp Extra-virgin olive oil (Divided between the tomato mixture and the bread)
• Salt (To taste)
• Black pepper (A little, to taste)
• 1 diente Garlic (Halved for rubbing on the bread)
• 60 g Chorizo (Sliced or cut into small pieces)
• 30 g Pecorino Romano cheese (Grated or finely crumbled)

Steps

1. 1

   Grate the ripe tomatoes over a bowl using a box grater, allowing the pulp and juice to fall into the bowl. Strain the mixture to remove excess liquid and set the strained tomato aside; reserve the tomato liquid for later use, as indicated in the video.

2. 2

   Add a drizzle of olive oil, salt, and a little black pepper to the strained tomato. Mix until combined and taste; adjust the seasoning if necessary.

3. 3

   Heat a skillet over medium heat and cook the chorizo for a few minutes, turning it, until browned and fragrant. Remove it when cooked and slightly crisp around the edges.

4. 4

   Toast the bread slices in a toaster, skillet, or on a grill until golden and crisp on the outside, while still slightly soft in the center.

5. 5

   Rub the hot surface of each slice with the cut garlic clove. Do this evenly to flavor the bread without overpowering it with garlic.

6. 6

   Drizzle the bread with some of the remaining olive oil and spread the seasoned tomato on top, extending it to the edges.

7. 7

   Place the hot chorizo over the tomato and finish with the grated Pecorino Romano cheese. Serve immediately, accompanied by the reserved tomato liquid if desired.

Notes

The transcript does not provide exact quantities; the quantities are estimates for two slices. The tomato should be grated and strained, but it is best to reserve the liquid rather than discard it. Serve the bread immediately to preserve the contrast between the crisp crust and juicy topping.

Nutrition per serving

• appetizer
• breakfast
• Spanish cuisine
• toast
• with chorizo
• quick
• high-protein
• 15 minutes