Prep Time: 10 minutes
Cook Time: 5 minutes
What you will need:
4 slices of sourdough bread
2 garlic cloves, peeled
50ml extra virgin olive oil
1 beef heritage tomatoes, cut in to 8 slices
150g Jamón ibérico, thinly sliced
75g manchego, shaved
30g micro herbs (optional garnish)
- Pre-heat your grill to medium.
- Grill the sourdough bread on both sides, just until golden. Slice each piece of bread in half and rub with the peeled garlic clove. Drizzle the slices with half the extra virgin olive oil.
- To assemble the toasts, place a slice of tomato on top and layer the jamón ibérico and manchego on top. Transfer to a grill pan and place under the grill for 2 minutes, or until cheese has melted.
- To serve, drizzle the toasts with the remaining extra virgin olive oil and garnish with micro herbs. Enjoy with a glass of Beronia Crianza Rioja.
Cooking Tip – Drizzle toast with balsamic reduction, if desired.
Wine match: Beronia Rioja Crianza
Beronia Crianza is intensely fruity, with blackberry and strawberry character and is aged in mixed French and American oak barrels for 12 months giving hints of spice and vanilla.