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Smashed Tomato Toasts Topped with Garrotxa

Smashed Tomato Toasts with Shaved Cheese
Serves 6
A cheesy twist on pan con tomate these simple bites strike just the right balance of sweet, salty, and earthy. Use the freshest tomatoes you can find—the riper, the better.
  1. 1 loaf ciabatta bread, sliced
  2. Olive oil, for brushing bread
  3. 2 garlic cloves, halved
  4. 2 pounds fleshy tomatoes, such as Roma
  5. Flaky salt, to taste
  6. Freshly ground black pepper, to taste
  7. 3 ounces Garrotxa cheese, shaved
  1. Heat broiler. Brush ciabatta slices with olive oil and arrange in a single layer on a rimmed baking sheet. Broil until well toasted, flipping halfway through, about 2 minutes per side. Rub toasts with cut sides of garlic cloves.
  2. Grate tomatoes coarsely. Spread about 1 teaspoon tomato pulp on each toast, then season with salt and pepper. Top with shaved Garrotxa and serve.
culture: the word on cheese https://culturecheesemag.com/

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

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