Pan Con Tomate Y Manchego

Pan Con Tomate Y Manchego
If there is one thing I have learned since becoming a foodie, it’s that we must never underestimate the power of toasted bread and simple toppings. Few people know this, but some of my favorite meals have involved a high-quality loaf of bread, various cheeses, and a healthy dose of wine. Note: when I say “healthy” here, I do not, by any means, intend to make it seem as though I am calorie-counting; rather, I am digging in, enjoying every last bite of food and glug of wine…and then some.

So when I had the privilege of dining at Curate this past September in Asheville, North Carolina, I knew instantly that I needed to order the Pan Con Tomate Y Manchego. You may remember me mentioning this place in my post about my vacation in Asheville, but let’s recap: Curate is co-owned by two former chefs at Catalonian elBulli, which was the greatest restaurant in the world (we use past tense here because it is now closed). So basically, as can be imagined, Curate is awesome. AND they offer traditional Catalonian dishes, like this one: toasted, rustic bread, rubbed with a fresh tomato-olive oil mixture and topped with a thin slice of manchego cheese. The result is perfection, so obviously I had to come home, make my own, and share it with you.

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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10 comments

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  1. Dan

    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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    • queensmithereen

      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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  2. Pimentón Butternut Squash Soup with Candied Pecans – Queen Smithereen.

    […] Years ago, I was feeling lost. That sense had persisted for approximately 730 days (read: 104 weeks) (read: 2 years), following my graduation from college. In which I decided not to pursue anything related to my degree. In which I made an effort to orient myself, or, to at least get to know this confused version of myself. I decided to get my yoga certification. On a farm. In southern Florida. In spite of the fact that I hadn’t practiced yoga since my anxiety-filled college days. I walked into the retreat center to find a familiar face staring back at me. We had sat next to each other for the entirety of our college careers as Psychology majors and had never spoken. Cue: ch-ch-ch-ch-changes. Months ago, my mother and I road tripped our way from Atlanta to Asheville, North Carolina to celebrate Christmas. The picturesque streets dripped with rain. There were only closed doors to celebrate the holiday. We walked past an ornate display for a vintage shop, and I petrified my mother with my idea for an octopus tattoo. The sun rose on December 26 and all returned to homeostasis. We ate Butternut Squash Soup with Pimentón Oil and Candied Pepitas at my favorite place, Cúrate (which I have mentioned here and here). […]

    Like

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