This recipe was inspired by a tapa my husband and I had at Toro, a restaurant in downtown Boston. It's absurdly easy (as long as you can find the right cheese), but unbelievably delicious.
Makes 4 servings
4 slices good bread (baguette, sourdough, something hearty and crusty)
Extra-virgin olive oil
1/4 to 1/2 pound Navat cheese, or another mild, semi-hard Spanish goat or sheep's milk cheese (we couldn't find Navat so we tried Patacabra, which worked well)
Acacia honey
Brush the bread with olive oil, then toast or grill it. Cover with a slice of cheese and drizzle with honey.
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