Make ahead note:
This Tapa is best if made right before serving. However, if necessary it can wait a bit to eat.

Ingredients:

• 8 slices of rustic sourdough bread, toasted
• 4 large ripe tomatoes, sliced in half horizontally
• 4 cloves of garlic, peeled and sliced in half horizontally
• 4 oz Manchego cheese, thinly sliced with a cheese plane
• Extra virgin olive oil – preferably Spanish
• Sea salt to taste

The bread can be toasted in a toaster, on a grill or in a 375 degree oven. Rub the garlic on the toasted bread. Follow this by rubbing the tomato into the bread. Season with a bit of salt. Throw away the skins. Drizzle with oil and place a thin slice or two of cheese on top.

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