Pan con Tomate Crostini with Manchego

Why You’ll Love This Recipe

• Peak produce flavor: sweet, ripe tomatoes shine with minimal effort.
• Fast and impressive: from start to plate in under 25 minutes.
• Perfect texture: crispy-edged toast, juicy tomato, delicate Manchego shavings.
• Versatile: a crowd-pleasing starter, light lunch, or wine-night snack.

Grocery List

• Produce: Ripe tomatoes, garlic
• Dairy: Manchego cheese
• Pantry: Baguette, extra-virgin olive oil, fine sea salt, flaky sea salt, black pepper

Full Ingredients

For the Crostini

• 1 large baguette (about 16 oz/450 g)
• 2 tbsp extra-virgin olive oil, for brushing

For the Tomato Topping

• 1 lb (450 g) very ripe tomatoes (Roma, vine-ripened, or beefsteak)
• 1 tbsp extra-virgin olive oil
• 1/4 tsp fine sea salt
• Pinch of sugar (optional, only if tomatoes are out of season)

To Finish

• 2 large garlic cloves, peeled and halved crosswise
• 1 oz (30 g) Manchego cheese, shaved into thin ribbons
• 1/2 tsp flaky sea salt (or to taste)
• Freshly ground black pepper (optional)
• Extra extra-virgin olive oil for drizzling (about 1 tsp)

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Place a rack in the middle of the oven and heat to 425°F (220°C). Line a rimmed sheet pan with parchment for easy cleanup, or leave it unlined for slightly darker toast.

Step 2: Slice and toast the baguette

Slice the baguette on a slight diagonal into 1/2-inch (1.25 cm) thick pieces; you should get about 16 slices. Brush both sides lightly with 2 tablespoons olive oil. Arrange on the sheet pan in a single layer. Bake 6–8 minutes, flipping halfway, until the edges are crisp and lightly golden but the centers still have a little tenderness. Transfer the hot toasts to a wire rack to keep them crisp.

Step 3: Grate and season the tomatoes

Set a box grater over a bowl. Grate the tomatoes on the large holes, holding each by the stem end; you’ll end up with vivid ruby pulp and the skins in your hand. Discard the skins. Let the pulp drain in a fine-mesh strainer for 3–5 minutes to shed excess water (do not press). Stir in 1 tablespoon olive oil and 1/4 teaspoon fine sea salt. Taste; if tomatoes are lackluster, add a tiny pinch of sugar.

Step 4: Rub the warm toasts with garlic

While the bread is still warm, rub the cut side of the halved garlic cloves over each piece with 1–2 light passes. The warmth and rough surface will perfume the toast without overpowering it.

Step 5: Pile on the tomato and season

Spoon about 1 heaping tablespoon of tomato pulp onto each toast, spreading to the edges. Drizzle a few drops of olive oil over the tomato if you like. Finish with a generous pinch of flaky sea salt and a crack of black pepper.

Step 6: Shave Manchego and serve

Using a vegetable peeler, shave thin ribbons of Manchego (about 1 oz total) over the crostini. Serve immediately while the bread is crisp and the topping is juicy. If desired, let them sit 1–2 minutes so the tomato juices just kiss the crumb.

Pro Tips

• Use very ripe, flavorful tomatoes; out-of-season tomatoes benefit from a tiny pinch of sugar and a longer drain.
• Do not over-toast: you want golden, not hard. A little tenderness in the center helps the tomato soak in.
• Grate tomatoes from the blossom end toward the stem end to keep your fingers safe and leave the skin behind.
• Rub garlic lightly—one or two swipes per toast. Too much can turn bitter.
• Shave Manchego into wispy ribbons for salty, nutty pops without weighing down the tomato.

Variations

• Grilled version: Grill bread over medium heat 1–2 minutes per side until lightly charred; proceed with garlic rub and toppings.
• Spicy twist: Add a pinch of Aleppo pepper or crushed red pepper to the tomato pulp.
• Herby lift: Scatter finely chopped chives or parsley on top just before serving.

Storage & Make-Ahead

For best texture, assemble just before serving. The tomato pulp can be prepared up to 24 hours ahead; store covered in the refrigerator and stir before using. Toasted baguette slices can be made up to 1 day ahead; cool completely and store in an airtight container at room temperature, then re-crisp at 350°F (175°C) for 3–5 minutes. Keep Manchego shavings refrigerated, covered, for up to 2 days. Once assembled, enjoy within 15–20 minutes for peak crispness.

Nutrition (per serving)

Approximate per serving (2 crostini): 230 calories; 12 g fat (3.5 g saturated); 26 g carbohydrates; 1 g fiber; 7 g protein; 500 mg sodium. Values are estimates and will vary with ingredient brands and exact slice sizes.