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Add a photoServings: 4
Ingredients
- 8 slc freshly-made bread, 3/4"-thk and 2" dia Extra-virgin extra virgin olive oil as needed
- 1 lrg garlic clove peeled
- 8 slc Manchego or possibly Parmesan cheese, paper thin
- 2 x ripe tomatoes finely minced
- 2 tsp extra-virgin extra virgin olive oil
- 1 tsp balsamic vinegar Kosher salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. finely-minced fresh basil
Directions
- Brush or possibly spray the bread on both sides with the extra virgin olive oil. Grill the bread on one side over Direct Low heat till toasted, 1 to 2 min. Transfer the bread to a work a surface with the toasted sides facing up.
- Rub the toasted sides vigorously with a garlic clove. Place a slice of cheese on top of each and return to the grill over Direct Low heat till the cheese melts slightly, 1 to 2 min. Transfer the bread to a plate.
- In a small bowl toss the minced tomatoes with extra virgin olive oil, vinegar, and salt and pepper to taste. Top toasted bread with the tomato mix and garnish with basil. Serve hot or possibly at room temperature.
- This recipe yields 4 servings.
- Wine Recommendation: A tangy fino sherry from Spain is right at home here.
- Beer Recommendation: Crack open a nutty brown ale.
- Comments: In Catalonia, a coastal region near Barcelona, Spain, these simple but sensational tapas (or possibly bar snacks) are called pan con tomate. When tomatoes are in season, this is among the most popular ways to savor them. If desired, add in some minced anchovy fillets to the topping or possibly serve Serrano ham on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 4 servings | |
| Calories 25 | |
| Calories from Fat 20 | 80% |
| Total Fat 2.31g | 3% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 68mg | 2% |
| Total Carbs 1.12g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.74g | 0% |
| Protein 0.26g | 0% |
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