One Year Ago: Spicy Black Bean and Sweet Potato Soup.
Pan Con Tomate Y Manchego
1 baguette, sliced in half lengthwise and divided into 8 pieces
1 tomato, halved
1 garlic clove, chopped
3 tbsp olive oil
sea salt and ground black pepper
thinly sliced manchego cheese
Preheat oven to 400 degrees Fahrenheit. Place baguette slices cut-side up and toast for about 5 minutes, until golden brown and crispy. Meanwhile, grate the tomato halves into a bowl, discarding the skins afterward. In a blender, combine the grated tomato (and juices) with garlic, olive oil, salt, and pepper. Blend until smooth. Use a spoon to cover each slice of toasted baguette with the tomato mixture. Top each slice of tomato toast with desired amount of manchego. Serve.
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I love when you make this awesome treat. It is simple and so flavorful! It goes really well with a salad! The key to making this great is a really good piece of bread which we are lucky to find many good bakery’s in our area! Thank you for sharing this and I look forward to eating this with you soon.
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I agree about the bread! And it’s important to make sure it’s toasted well enough–the heat and the crunch of the bread is what makes this so tasty. We will have to make this again ASAP! Talking about it is making me so hungry, haha!
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