Smashed Tomato Toasts with Garrotxa
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Smashed Tomato Toasts Topped with Garrotxa

smashed tomato toasts with shaved garrotxa cheese

Smashed Tomato Toasts with Shaved Cheese

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.
Servings 6


  • 1 loaf ciabatta bread sliced
  • Olive oil for brushing bread
  • 2 garlic cloves halved
  • 2 pounds fleshy tomatoes such as Roma
  • Flaky salt to taste
  • Freshly ground black pepper to taste
  • 3 ounces Garrotxa cheese shaved


  • 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.
  • Grate tomatoes coarsely. Spread about 1 teaspoon tomato pulp on each toast, then season with salt and pepper. Top with shaved Garrotxa and serve.

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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