Spanish tostadas
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Spanish tostadas make snappy slices of bread with simple ingredients. The most traditional tostada at breakfast is the popular “pan con tomate”. Try myös nämä two other variations.
Ingredients for four
4 good sized slices of wheat bread;4 tablespoons of olive oil (virgin) 1 teaspoon of salt and seasonings of your choice:
Traditional tomato bread ”pan con tomate” (popular at breakfast)
4 well-ripened tomatoes, 1 tbsp; tomatoes
Tostadas with bacon and egg
8 slices of large juicy tomato 8 slices of bacon 4 eggs
Tostadas with goat cheese and jam
150g goat cheese 4 tbsp blackcurrant or cherry jam
Bake the slices of bread in a 220°C oven for a few minutes until the bread starts to crumble. Soften the tomatoes by gently pressing them against a cutting board.
When the bread comes out of the oven, cut the tomato in half and rub the juices into the surface of the bread. Pour a generous amount of olive oil over the bread and season with a pinch of salt.
Tostadas with bacon and egg
Bake the slices in a 220°C oven for a few minutes. They do not need to become as crispy as the previous one. Drizzle olive oil over the bread after the oven. Fry the tomato slices, bacon and eggs (runny yolks) on a griddle. Pile the bread so that the softened tomatoes come first, then the bacon (you can slice it a little with a knife) and the egg on top. Season with salt.
Tostadas with goat’s cheese and jam
Slice the goat’s cheese into thin rings. Pour the olive oil on the bread, put the goat’s cheese on the baking tray and put in the oven for 220 minutes until the goat’s cheese starts to melt. Remove the bread from the oven, spread the jam on the bread and enjoy.
