Pan Con Tomate
This classic Andalusian breakfast that highlights the wonderful fruity flavour of the Castelanotti Arbequina Extra Virgin olive oil. You can find this breakfast everywhere in Seville-from the markets to the train stations. I was surprised at what a healthful and satisfying breakfast it made. Of course you can eat it any time. Ingredients: 1 crusty bun, cut in half 1 ripe tomato 2 tbsp Castelanotti Arebequina Olive Oil Pinch sea salt Make an x with a knife on the bottom the tomato. Submerge it in boiling water, then in cold water. Peel and discard the skin. Cut into chunks and pulse in bowl of food processor until pureed. Toast bun. Spread with pureed tomato and drizzle with olive oil. Sprinkle with salt.