Pan con Tomate

Instructions

1. Toast the bread
   Grill or toast the bread slices until they are golden and crispy on the outside but still slightly soft in the middle. This can be done on a grill, in a toaster, or under a broiler for 2-3 minutes per side.
2. Prepare the garlic
   While the bread is still warm, rub one side of each slice with the cut side of a garlic half. Apply gentle pressure to infuse the bread with garlic flavor without overwhelming it.
3. Add the tomato
   Rub the cut side of the tomato halves onto the garlic-rubbed bread, gently squeezing to release the tomato pulp and juices. The bread should be moistened but not soggy. Discard the tomato skins.
4. Season and finish
   Drizzle each slice generously with extra virgin olive oil. Sprinkle with sea salt and freshly ground black pepper to taste. If using, add the basil and Manchego cheese on top.
5. Serve immediately
   Cut the bread into smaller pieces if desired and arrange on a serving platter. Serve immediately while still warm and crisp. This dish is best enjoyed fresh and not made ahead of time.