Tonia George's Pan Con Tomate

The difference between this Spanish toast and the Italian bruschetta recipe is that the tomato is really squashed against the bread to make it soften. It's best to use over-ripe tomatoes at warm room

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   Heat the barbecue well in advance, or use a griddle pan if inside and heat that on a high heat until really hot.
   
   Place the bread, cut side up, on the barbecue or griddle pan to lightly toast one side, which should take about a minute. Turn over and press the other side down on to the griddle, or just leave it to do its thing on the
   barbecue for 2 minutes until lightly charred.
   
   While they're hot, rub each slice with the cut side of a garlic clove, then the cut side of a tomato, making sure you really push all the seeds into the surface.
   
   Lay the toasts on a platter and drizzle with the olive oil and scatter with salt. Serve with plates of cured Spanish sausage and ham.