Instructions: Brush or spray the bread on both sides with the olive oil. Grill the bread on one side over Direct Low heat until toasted, 1 to 2 minutes. Transfer the bread to a work a surface with the toasted sides facing up.

Rub the toasted sides vigorously with a garlic clove. Place a slice of cheese on top of each and return to the grill over Direct Low heat until the cheese melts slightly, 1 to 2 minutes. Transfer the bread to a plate.

In a small bowl toss the chopped tomatoes with olive oil, vinegar, and salt and pepper to taste. Top toasted bread with the tomato mixture and garnish with basil. Serve warm or at room temperature.

This recipe yields 4 servings.

Wine Recommendation: A tangy fino sherry from Spain is right at home here.

Beer Recommendation: Crack open a nutty brown ale.

Comments: In Catalonia, a coastal region near Barcelona, Spain, these simple but sensational tapas (or bar snacks) are called pan con tomate. When tomatoes are in season, this is among the most popular ways to savor them. If you like, add some chopped anchovy fillets to the topping or serve Serrano ham on the side.

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