{"id":45082,"date":"2020-03-04T12:10:48","date_gmt":"2020-03-04T12:10:48","guid":{"rendered":"https:\/\/www.flubu.com\/blog\/?p=45082"},"modified":"2020-03-05T12:26:22","modified_gmt":"2020-03-05T12:26:22","slug":"recipe-tapas-pan-con-tomate","status":"publish","type":"post","link":"https:\/\/www.flubu.com\/blog\/2020\/03\/04\/recipe-tapas-pan-con-tomate\/","title":{"rendered":"[recipe] Tapas – Pan con tomate"},"content":{"rendered":"

\"\"<\/a><\/p>\n

4 medium-sized tomatoes on vines
\nExtra virgin olive oil
\nSalt to taste
\n1\/2 tsp sugar (if needed to decrease acidity in off-season tomatoes)
\n1\/2 loaf of whole-wheat, rustic, or unleavened bread (works best for avoiding sogginess and maintaining crunchiness)<\/p>\n

Cut the bread into slices of toast with medium thickness. Arrange on a baking sheet, and toast the bread slices in the oven at 225 degrees Fahrenheit for about five to seven minutes, flipping halfway through.<\/p>\n

Wash and dry the tomatoes. Cut them in half, and grate them using a box grater, discarding the stem and skins.<\/p>\n

Once the tomatoes are grated, reserve in a small bowl and add about 1 tablespoon of olive oil and a pinch of salt. Taste, and add a pinch of sugar if necessary (when using off-season tomatoes they might be too acidic).<\/p>\n

Carefully spoon the tomato mixture onto the slices of toast, and top with a drizzle of extra virgin olive oil and a sprinkle of sea salt.<\/p>\n

Optionally, top with a slice of jam\u00f3n (Serrano or Iberian) for additional flavor, and a more hearty toast. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

4 medium-sized tomatoes on vines Extra virgin olive oil Salt to taste 1\/2 tsp sugar (if needed to decrease acidity in off-season tomatoes) 1\/2 loaf of whole-wheat, rustic, or unleavened bread (works best for avoiding sogginess and maintaining crunchiness) Cut the bread into slices of toast with medium thickness. Arrange on a baking sheet, and…<\/p>\n

Read More “[recipe] Tapas – Pan con tomate”<\/span> »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[22,573],"class_list":["post-45082","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-recipes","tag-tapas"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3u9vK-bJ8","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/45082","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/comments?post=45082"}],"version-history":[{"count":2,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/45082\/revisions"}],"predecessor-version":[{"id":45101,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/45082\/revisions\/45101"}],"wp:attachment":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/media?parent=45082"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/categories?post=45082"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/tags?post=45082"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}