Pan con Tomate w/Garrotxa Cheese

By stancec44

Garrotxa is a semi-firm Catalan goat cheese that’s delicately flavored and perfect for grating over crunchy, garlicky, tomato-rubbed toast.

Ingredients

• 1/2-inch-thick 1/2-inch-thick slices Eight 1/2-inch-thick slices of ciabatta
• 1/2-inch-thick 1/2-inch-thick slices Eight 1/2-inch-thick slices of ciabatta
• 1/2-inch-thick 1/2-inch-thick slices Eight 1/2-inch-thick slices of ciabatta
• Extra-virgin olive oil, for brushing and drizzling
• Extra-virgin olive oil, for brushing and drizzling
• Extra-virgin olive oil, for brushing and drizzling
• 2 2 2 garlic cloves, halved crosswise
• 2 2 2 garlic cloves, halved crosswise
• 2 2 2 garlic cloves, halved crosswise
• 4 4 4 tomatoes, halved crosswise
• 4 4 4 tomatoes, halved crosswise
• 4 4 4 tomatoes, halved crosswise
• Kosher salt Pepper
• Kosher salt Pepper
• Kosher salt Pepper
• Shaved
• Shaved
• Shaved
• Garrotxa cheese, for topping
• Garrotxa cheese, for topping
• Garrotxa cheese, for topping

Details

Servings 8
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 375°. Brush one side of each bread slice with oil and arrange oiled side up on a baking sheet. Bake for 10 minutes, until golden. Rub the toasts with the garlic cloves, then rub with the tomato halves until all of the flesh is gone; 
discard the tomato skins. Season the toasts with salt and pepper. Top with cheese, drizzle with olive oil and serve.