This Tapa is best if made right before serving. However, if necessary it can wait a bit to eat. .

Ingredients:
8 slices of rustic sourdough bread, toasted
4 large ripe tomatoes, sliced in half horizontally
4 cloves of garlic, peeled and sliced in half horizontally
4 oz Manchego cheese, thinly sliced with a cheese plane
Extra virgin olive oil preferably Spanish
Sea salt to taste

The bread can be toasted in a toaster, on a grill or in a 375 degree oven. Rub the garlic on the toasted bread. Follow this by rubbing the tomato into the bread. Season with a bit of salt. Throw away the skins. Drizzle with oil and place a thin slice or two of manchego cheese on top.

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