Spanish Tomato Bread with Manchego Cheese (Pan con Tomate)
Luscious ripe tomatoes meet the robust flavor of Manchego cheese atop crusty bread in this classic Spanish Tomato Bread with Manchego Cheese. This dish is a perfect blend of simplicity and flavor, making it an ideal choice for any meal where you want to impress with minimal effort.
Equipment
- Baking sheet
- Grill or broiler
- Knife
- Cutting board
Ingredients
- 4 large slices crusty bread about 1/2 inch thick
- 2 large ripe tomatoes halved, about 1 lb / 450g
- 1 garlic clove peeled
- 4 tablespoons extra virgin olive oil 60ml
- 4 ounces Manchego cheese thinly sliced, about 113g
- Coarse sea salt to taste
- Freshly ground black pepper to taste
- Optional: A pinch of dried oregano or fresh chopped basil for garnish
Instructions
- Preheat your grill or broiler on high heat. Place the bread slices on a baking sheet and grill them for about 2 minutes on each side, or until they are golden brown and crispy. Watch closely to avoid burning.
- While the bread is still warm, rub one side of each slice with the garlic clove. The rough texture of the toasted bread will help to grate the garlic, infusing the bread with its aroma and flavor.
- Next, take a halved tomato and rub the cut side against the garlicky surface of the bread, squeezing slightly to release the juices and pulp. The bread should become moist with tomato. Repeat with all slices.
- Drizzle each slice of bread evenly with the extra virgin olive oil.
- Arrange thin slices of Manchego cheese over the tomato layer. The warmth of the bread will soften the cheese slightly.
- Season with coarse sea salt and freshly ground black pepper. If desired, sprinkle with a pinch of dried oregano or fresh chopped basil for an aromatic touch.
- Serve immediately while the bread is still warm and the cheese has softened, allowing the flavors to meld together beautifully.
Notes
For best results, use bread that is a day old as it toasts better and holds up against the moisture of the tomatoes.
If Manchego cheese is not available, feel free to substitute with another semi-hard cheese with a similar flavor profile, such as Pecorino or aged Cheddar.
The quality of the olive oil and tomatoes is key in this recipe, so choose the best you can find for maximum flavor.