Pan con Tomate with Manchego and Fresh Herbs
At once crisp, soft, juicy, fragrant, sweet, rich, savoury, salty, and umami, Pan con Tomate with Manchego and Fresh Herbs elevates the classic Spanish tomato bread with rich cheese and zesty herbs for a glorious and satisfying eating experience.
Servings: 1 slice
Ingredients
- 1 ripe tomato; cut in half horizontally opposite the stem
- 2-3 teaspoon of chopped mixed fresh herbs such as oregano, thyme, rosemary, parsley, etc., finely chopped
- flaky sea salt to taste
- olive oil to taste
- 1 slice sturdy white bread such as a French or Italian boule, or sourdough loaf
- 1 clove garlic peeled
- 2-3 slices Manchego cheese substitute an aged cheddar, gouda, or hard goat cheese
Instructions
This recipe is for one slice; increase the amounts of each item by the number of slices you wish to prepare, although one garlic clove should be enough for at least 2 servings if not more.
- Prepare the tomato topping first, by grating the fresh tomato on the coarse side of a box grater, set over a bowl, until nothing but the skin is left. Discard the skin. Add the finely chopped herbs, a generous amount of olive oil, a sprinkle of salt, and stir to combine.
- Slice the manchego cheese; 2 to 3 slices per serving depending on the size of the bread being used.
- Toast or grill the bread until nicely browned. Take the clove of garlic and rub it over the surface - the more you rub, the more garlic flavour is released. Generously spoon the prepared tomato topping onto the bread. Add more lashings of olive oil and more salt if you like onto the tomato topping, add the slices of manchego, eat immediately, enjoy, and repeat as desired!