Spain-Garlic Bread with Ripe Tomatoes and Manchego Cheese

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Spain-Garlic Bread with Ripe Tomatoes and Manchego Cheese

 

8 slices freshly made bread, about 3/4 inch thick each and 2 inches in diameter

extra-virgin olive oil

1 large garlic clove, peeled

8 paper-thin slices Manchego or Parmesan cheese

 

2 ripe tomatoes, finely chopped

2 teaspoons extra-virgin olive oil

1 teaspoon balsamic vinegar

kosher salt

freshly ground black pepper

 

1 tablespoon finely chopped fresh basil

 

Brush or spray the bread on both sides with the olive oil. Grill the bread on

one side over Direct Low heat until toasted, 1 to 2 minutes. 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 until the cheese melts slightly, 1 to 2

minutes. Transfer the bread to a plate.

In a small bowl toss the chopped tomatoes with olive oil, vinegar, and salt and

pepper to taste. Top toasted bread with the tomato mixture and garnish with

basil. Serve warm or at room temperature.

Makes 4 servings.