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Garlic Bread with Ripe Tomatoes and Manchego Cheese

In Catalonia, a coastal region near Barcelona, Spain, these simple but sensational tapas (or bar snacks) are called pan con tomate. When tomatoes are in season, this is among the most popular ways to savour them. If you like, add some chopped anchovy fillets to the topping or serve Serrano ham on the side.

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 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.

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