Grilled Bread with Serrano Ham, Manchego, & Olives

• Dash of salt - Aisle 2
• 2 GarlicCloves - Produce
• 3 Tbsp. Napp Valley Extra Virgin Olive Oil - Aisle 3
• 8 (1/2" thick) Blue Grass Bakery French Bread - Bread Display
• 6 Medium Organic Tomatoes, halved - Produce
• 1/4 Tsp. Salt - Aisle 2
• 1/2 Cup Black Pitted Kalamata Olives, chopped - Olive Bar
• 1/8 Tsp. Freshly Ground Black Pepper - Herbs & Spices
• 1/2 Cup (2oz.) Prosciutto, thinly sliced - Meat Dept.
• 1/2 Cup (2oz.) Manchego Cheese - Cheese Case

Mash dash of salt & garlic with mortar and pestle to make a fine paste. Combine with oil in a bowl. Grill bread for 1 min. on each side. Rub both sides of toasted bread with tomatoes, squeeze slightly to leave pulp, seeds & juice. Discard tomato peels. Spread garlic mix on bread, sprinkle with 1/4 tsp. salt & pepper. Cut slices diagonally in half. Place ham & cheese on bread and sprinkle olives on top. Serve immediately. Yields 8 servings.