Tomato, Cured Cheese and Oro Bailén Picual Olive Oil Toasts

Tomato toasts with cured cheese and extra virgin olive oil are a simple Mediterranean recipe bursting with flavour. They are a perfect way to prepare a gourmet appetiser in just a few minutes, ideal for sharing at a special meal or enjoying as a light starter.

The star of this recipe is Oro Bailén Magnum Picual Olive Oil 1.5 L, an intense, aromatic extra virgin olive oil that gives the dish real personality and enhances the natural flavour of the tomato, the bread and the cheese.

Ingredients (serves 2-3):

• 4 slices of rustic bread or pan de cristal (Spanish crystal bread).
• 2 ripe tomatoes.
• 100 g of cured cheese, thinly shaved.
• Oro Bailén Magnum Picual Olive Oil 1.5 L.
• 1 garlic clove.
• Sea salt flakes, to taste.
• Freshly ground black pepper.
• A few fresh basil or rocket leaves to garnish.

Method:

1. Toast the bread slices until golden and crisp on the outside.
2. Cut the garlic clove in half and rub it gently over the warm bread to add aroma without overpowering it.
3. Grate the ripe tomatoes and season with a pinch of salt and black pepper to taste.
4. Spread the grated tomato over each slice of bread.
5. Top with the shavings of cured cheese, making sure they are evenly distributed.
6. Finish each toast with a generous drizzle of Oro Bailén Picual Olive Oil just before serving, to keep all its aromatic intensity.
7. Garnish with a few fresh basil or rocket leaves to bring freshness and colour to the dish.

Chef's tip:

For an even more gourmet result, serve the toasts freshly made and always add the oil raw. That way you will better appreciate its green notes, its balance and the slightly peppery touch so typical of the Picual variety.

You can also serve them with Iberian ham, anchovies or bonito belly (ventresca) if you want to turn this recipe into a more substantial starter.