This month's recipe comes to us from Chef Kathryn Searcy at Costera, a coastal Spanish restaurant and bar on Prytania & Robert Sts.

Pan Con Tomate is a classic tapa and makes simple & elegant appetizer/Happy Hour finger food. The list of ingredients is short and the techniques simple, so the quality of the ingredients really matters.

One of those ingredients is aioli; here's a simple recipe if you need one: https://eatyourwayclean.com/recipe/easy-homemade-aioli-sauce/

Ingredients
4 slices sourdough bread
1 cup sun dried tomatoes in oil
2 Tbsp red onions, small diced
1 Tbsp garlic, minced
1 Tbsp capers, minced
2 anchovy filets, minced
1 cup neutral oil, soybean or vegetable
1 Tbsp lemon juice
1 Tbsp chives
4 Tbsp aioli (see link above)

Yield: 4 servings

Method:

In a small pot, bring oil and onion to a simmer; let cook until onions are translucent. Add garlic and cook for another minute. Turn off heat, add capers & anchovy, set aside & let cool.

Strain the solids from the oil & set aside. In a high-powered blender, add seasoned oil and sundried tomatoes; blend until smooth. In a bowl, fold the cooked solids into the tomato & oil mixture. Season with lemon juice.

Toast bread until golden brown. Spread 1Tbsp of ailoi on each piece of toast, followed by 1-2Tbsp of the tomato tapenade. Can slice each piece of bread into 4 pieces (for easy handling), finish with chives.