Pan con Tomate y Manchego

• 4 slice rustic sourdough bread
• 2 ripe tomatoes
• spanish extra-virgin olive oil
• Salt to taste
• 3 oz. Manchego cheese

1. Toast the bread.
2. Cut the tomatoes in half and rub the open face of the tomatoes into the bread slices until the flesh is gone.
3. Discard the skins.
4. Drizzle the tomato toasts liberally with olive oil and season to taste with salt.
5. Lay slices of the cheese on top of the toasts and drizzle with more olive oil.

bread, tomatoes, olive oil, salt, manchego cheese

Taken from www.delish.com/recipefinder/pan-tomate-manchego-1 (may not work)