Mollete Antequerano with Olive Oil and Tomato

Ingredients

• 2 pieces mollete bread - or any soft white roll if unavailable
• 2 tablespoons extra virgin olive oil - preferably from Andalusia
• 1 medium ripe tomato - preferably a local variety
• 1 pinch sea salt - to taste
• 1 pinch black pepper - to taste
• 1 pinch smoked paprika - optional, for extra flavor

Step-by-step instructions

1. Preheat a grill or a skillet over medium heat.
2. Cut the mollete bread in half horizontally and lightly toast the cut sides on the grill or skillet until they are golden brown, about 2-3 minutes.
3. While the bread is toasting, wash the tomato and grate it into a bowl to extract the juices, discarding the skin. You can also simply chop it finely if you prefer a chunkier texture.
4. Once the bread is toasted, drizzle each half generously with extra virgin olive oil.
5. Spoon the grated tomato evenly over the oiled bread, sprinkle with sea salt, black pepper, and smoked paprika if using.
6. Serve immediately while the bread is warm, and enjoy your Mollete Antequerano!

Serving suggestion

Serve the molletes warm as part of a simple breakfast alongside fresh fruit and a cup of strong coffee or tea.

Nutrition per serving (estimated)

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