Autumnal Pan Con Tomate

INGREDIENTS:

• 8 - 10 1” thick slices of hearty bread

• ½ Cup Verbena Garlic Artichoke Olive Oil

• 4 - 5 medium sized tomatoes

• Fresh ground black pepper

• Himalayan Pink Sea Salt to taste

• ¼ Cup Verbena 25 Star Dark Balsamic Vinegar

• Chopped Chives

DIRECTIONS:

1. Preheat the oven to 400°. Brush both sides each slice of bread with a generous amount of the Olive Oil. Toast the slices in the hot oven until they are golden on the bottom, about 10 minutes.

2. Slice off the top of each tomato and using the large holes on a box grater grate each tomato down to the skin into a bowl. Season the tomato pulp with salt and pepper to taste.

3. When the bread is toasted, arrange the slices on a platter or serving board. Spoon some of the tomato mixture onto each piece and gentle press it into the bread. Top with chives.

4. Finish it off with a generous drizzle of 25 Star Balsamic and serve. Serve whole slices of the pan con tomate as part of a meal or cut into smaller pieces for a simple appetizer.