Seared Tomato Toast With Cotija

• 2 slices good toasting bread
• 1 clove garlic
• 2-3 small tomatoes (Campari tomatoes are perfect here)
• 1 tablespoon olive oil
• Kosher salt, to taste
• Crushed red pepper, to taste
• 1 tablespoon crumbled Cotija cheese (feta also works)

1. Toast the bread to your desired color. Rub one side of each piece of toast with the garlic clove. Set aside.
2. Slice the tomatoes horizontally into thirds. Heat a skillet (not nonstick) over medium heat, then add the olive oil and heat until it shimmers. Using a stiff spatula, carefully slide the tomato slices into the pan, cut side down. Sprinkle with salt. Set a timer for 4 minutes and let the tomatoes cook without touching or moving them (this is important!). After about four minutes, you should see dark rings forming around the edges of the tomatoes. Remove the pan from heat and allow the tomatoes to cool slightly.
3. Using the stiff spatula, remove the tomatoes from the pan, scraping up the dark caramelized bits with them. Place the tomatoes on the garlic toast cut side up. Using a fork, lightly smash the tomatoes so they release some of their juices. Sprinkle with crushed red pepper and Cotija. Serve immediately.

bread, clove garlic, tomatoes, olive oil, kosher salt, red pepper, cotija cheese

Taken from food52.com/recipes/77430-seared-tomato-toast-with-cotija (may not work)