This classic Catalan pan con tomate can be topped with Spanish ham, anchovies, and a variety of cheeses, just be sure to use a great Spanish olive oil for drizzling
Yield: Serves 2 - 4
4 slices rustic sourdough bread
2 ripe tomatoes
Spanish extra-virgin olive oil
Salt to taste
3 ounces Manchego cheese, sliced
Toast the bread. Cut the tomatoes in half and rub the open face of the tomatoes into the bread slices until the flesh is gone. Discard the skins.
Drizzle the tomato toasts liberally with olive oil and season to taste with salt.
Lay slices of the cheese on top of the toasts and drizzle with more olive oil.