Pan Con Tomate with Saffron, Halloumi and Corn

This pan con tomate gets a summery twist with the addition of charred corn, crispy halloumi, and a touch of saffron. The base is simple—grilled or toasted bread rubbed with ripe tomatoes—but the saffron adds a subtle warmth and depth that sets it apart. Juicy, sweet corn brings texture and brightness, while golden halloumi adds a salty, satisfying bite that melts slightly into the tomato-soaked bread.

It’s the kind of dish that feels effortless yet layered with flavor—perfect for brunch, a light lunch, or a snack with a glass of wine. Each bite hits a little differently: creamy, crunchy, sweet, savory. It’s familiar and surprising all at once, and the kind of thing you’ll want to make on repeat while tomatoes and corn are at their peak.

• Appetizers

Pan con tomate with a saffron, halloumi and corn

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Ingredients

• ▢ French loaf of bread
• ▢ Olive oil
• ▢ A full bulb of garlic
• ▢ Halloumi cheese
• ▢ Fresh corn
• ▢ A pinch of saffron
• ▢ Sea salt and pepper
• ▢ Heirloom ripe tomatoes (1-2 depending on size)

Instructions 

• Preheat oven to 400. Add garlic to a mini cocotte or tin foil and coat in olive oil and season with salt and pepper.Cover and bake for about 30-35 min. You can check to see if it’s done by poking a knife into one of the cloves.
• Cut baguette into slices. Coat in olive oil, salt and pepper. Transfer to a baking sheet. In the last 6 min of the garlic cooking, add crostinis to oven and bake. Flip after 3 min, to give them 3 min per side.
• Meanwhile in a medium sized bowl, grate tomato.Add a few tbsp of EVOO. Then add saffron, salt and pepper.
• Slice halloumi and roast about 4 min per side on medium heat or until they get golden brown on both sides.
• Boil corn and cook for about 2 min. Remove and cut off the cob.
• Assemble: Add garlic to each crostini. Top with tomato mixture, a slice of halloumi and some corn. Enjoy!

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