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Thursday
Jun032010

Simply, Tostada with Garrotxa Cheese

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There’s nothing better than the simple things in life. I don’t desire the simple things in life, I crave them. I sometimes vacuum my Zebra-patterned sheep skin car seat covers just to get away from the hustle and bustle of every day life. Other times I fling cottage cheese at street strollers from my balcony.  I need these simple things in my life. From this day forward, I am dedicating at least one twenty-fifth of my life to the simple things, starting with this Spanish tostada from Jose Andres’ Made in Spain. It is masterfully simple and exquisitely delicious. If you can’t find Garrotxa, look for another Spanish goat’s milk cheese.

Have at it, simpletons.

  • 4 slices rustic bread
  • 2 ripe plum tomatoes, halved
  • 2 tablespoons Spanish extra virgin olive oil
  • 4 ounces Garrotxa, thinly sliced
  • Sea salt and black pepper to taste

 

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  1. Toast the bread in a broiler or over a grill.
  2. When the bread is browned, rub each piece of toast with the cut surface of a tomato half until all the flesh is grated. Discard the skins.
  3. Arrange the toasts on a platter and drizzle with a tablespoon of  olive oil. Lay the slices of cheese on top of the tomato-rubbed toast. Drizzle with the remaining tablespoon of olive oil and season to taste with the sea salt (and black pepper).

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