Tostada with Manchego, Honey and Walnuts Recipe
A sweet-and-salty tostada with Manchego cheese, honey and crunchy walnuts is a breakfast Spaniards love to eat on weekends in breakfast bars. It combines the simplicity of bread with olive oil and the elegance of a cheese board in a single bite. It also works great as a quick snack with a glass of wine.
This tostada brings together classic Spanish flavors – good bread, olive oil, aged Manchego and honey – in a form that’s quick to prepare but feels like something you’d order in a cozy bar in Spain.
Chef's tips
Don’t overtoast the bread – it should be crisp on the outside but still soft enough inside to bite through easily. Use a flavorful honey, such as wildflower or thyme, and don’t skip the pinch of sea salt: it balances the sweetness and brings out the nutty notes of the cheese and walnuts.
How to serve
Serve as part of a brunch spread with fresh fruit, yogurt and other small tapas. For an aperitif, cut each slice into smaller pieces and secure with toothpicks to make bite-sized pinchos.
Ingredients
- wheat bread preferably country-style or baguette - 4 slices
- Manchego cheese cut into thin slices - 80 g
- honey runny - 2 tablespoons
- walnuts coarsely chopped - 30 g
- olive oil for brushing the bread - 1 tablespoon
- rosemary fresh or dried, finely chopped - 0.5 teaspoons
- sea salt a pinch on top
- black pepper freshly ground, optional
Preparation
- Heat a dry frying pan over medium heat. Lightly brush both sides of the bread slices with olive oil.
- Place the bread on the hot pan and toast for 2–3 minutes on each side, until lightly crisp and golden around the edges.
- Arrange the Manchego slices on the warm bread so they cover most of the surface.
- Drizzle each slice with about 1–1½ teaspoons of honey so it gently runs over the cheese.
- Sprinkle the top with chopped walnuts and a little rosemary.
- Finish with a pinch of sea salt and, if you like, a little freshly ground black pepper. Serve immediately while the bread is still warm and the cheese is just beginning to soften.
Storage
Gotowe tosty najlepiej zjeść od razu, bo chleb mięknie. Jeśli coś zostanie, przechowuj w lodówce pod przykryciem do następnego dnia i podgrzej krótko na suchej patelni, aby odświeżyć chrupkość.
