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Grilled Ciabatta with Tomato and cheeses, pan con tomate

Pan con Tomate with Castello Cheeses

Olive oil rubbed ciabatta slices are grilled and then rubbed with garlic and fresh tomato.  While still warm, cheeses are added, and the result is mini Spanish-inspired grilled cheese slices!  Perfect as a snack or appetizer.

Course Appetizer
Cuisine Spanish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 1 long ciabatta baguette
  • olive oil
  • 2 garlic cloves sliced in half
  • 2 ripe tomatoes
  • kosher salt and fresh cracked pepper
  • assortment of cheeses I used Castello Tickler Extra Mature Cheddar, Double Créme White, and Traditional Blue Cheese sliced, and at room temperature

Instructions

  1. Prepare your grill to 400F (alternatively you can use the broiler, or even a grill pan on the stove)
  2. Slice the ciabatta baguette in half, and then slice each side in half lengthwise. If necessary you can slice into fourths first, to make it easier to handle as you slice lengthwise.
  3. Drizzle olive oil and spread evenly over each cut slice.
  4. Place the olive oil rubbed cut sides of each slice directly onto the grill. Grill until the bread has become crusty and golden brown. Check to ensure it isn't burning. Turn over and get the other side warmed through as well.
  5. As soon as they come off the grill, rub the open sides of the garlic over the crunchy browned insides of the bread. Repeat with each slice.
  6. Slice the tomatoes in half. Rub the open side of a tomato over the entire insides of the bread, squeezing gently as you do so, to release the juices and some of the flesh into the nooks and crannies.
  7. Sprinkle with salt and pepper.

  8. Slice each length of bread into bite sized pieces (about 1 1/2 inches wide)

  9. Onto each ciabatta slice, place a piece of cheese. The residual warmth from the bread will warm through the cheese to help it meld into the tomato rubbed surface in the best way!