Culinary guru Susan Spungen shares her favorite, super-simple recipes, from pasta to cocktails.

Pan con Tomate
Light and crusty, this bread-and-tomato pairing makes for tasty tapas. You can also add paper-thin slices of salty serrano ham and a Spanish cheese like manchego for a more substantial snack.
  • 4 to 6 slices rustic bread
  • several garlic cloves
  • 2 to 3 tomatoes, cut in half horizontally
  • extra-virgin olive oil, for drizzling
  • coarse sea salt

Heat a charcoal or gas grill to medium hot, and toast the bread on both sides until golden brown. Rub each slice with garlic and then cut side of tomato. Drizzle with olive oil and sprinkle with salt.

Serves 4 to 6

NAPKINS Libeco Home 20" flax "Venise" $19 each, belgianhuis.com

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