Pan con Tomate with Ibiza Fleur de Sel

At the Lello table

Charred bread rubbed with ripe tomato and finished with olive oil and crystalline Ibiza fleur de sel. The recipe is written to keep the featured pantry ingredient precise and recognizable rather than overwhelming the plate.

Method

1. Toast or grill the bread on both sides.
2. Rub one side lightly with garlic, then vigorously with the cut tomato.
3. Drizzle with olive oil and finish with fleur de sel just before serving.

Cook’s notes

• Taste before adding more salt; the featured pantry ingredient should remain clear and balanced.

Substitutions

To serve

Serve immediately with olives, anchovies or thin slices of jamón.

Storage & make-ahead

Refrigerate leftovers in a covered container for up to 2 days.