There’s something about summer grilling that makes cooking feel less like a chore and more like a leisurely activity. Standing by the barbecue as food chars and sizzles, glass in hand, turns meal prep into a relaxed pastime. In winter, that same meal prepared indoors can feel like work, but outdoors the process becomes social and easygoing.
Meat is the classic choice for the grill, but vegetables, fish and even fruit develop an irresistible flavor when kissed by flame. Kebabs, chops, salmon fillets and spiedini (Italian skewers) all shine on a hot grate. Shrimp skewers are a summer favorite here, and spicy sausages like Toulouse or merguez are always welcome additions.
One of my favorite ways to combine grilling and cheese is to add grilled elements to a summer cheeseboard. I always keep cheese on hand, so it made perfect sense to pair the smoky, charred flavors of the grill with a variety of cheeses. Pan con Tomate—essentially the Spanish cousin of bruschetta—is a lovely, fresh base for this idea.
When visiting Barcelona, Pan con Tomate is the little bite that excites me most. The classic preparation is simple: olive oil–brushed ciabatta, grilled until golden, then rubbed with garlic and the cut side of a ripe tomato. The tomato juices sink into the warm bread, collecting in the little nooks and adding bright, juicy flavor. A sprinkle of salt and cracked pepper is enough to make these slices irresistible on their own.
In Spain, Pan con Tomate is often topped with superb Iberico ham, which is an extraordinary cured meat when you can find it. At home, though, I love topping the tomato-rubbed grilled ciabatta with slices of cheese. Nearly any cheese works: a sharp aged cheddar, a creamy brie or double crème, or even a robust blue. The key is to let cheeses come to room temperature for about 30 minutes before serving so their flavors and textures open up.
For my board I used a selection of cheeses—an extra mature cheddar, a double crème white and a traditional blue. I sliced the ciabatta into bite-sized pieces, grilled them until crisp and rubbed them with garlic and tomato. Placing slices of room-temperature cheese on the warm bread allowed the residual heat to soften the cheese slightly and meld it with the tomato and garlic. A final crack of fresh pepper completed the mini grilled cheese-style bites.
To add a heartier component to the board, I grilled venison backstrap from the freezer. This cut loves a hot grill: lean and tender like a good tenderloin, it cooks quickly and benefits from being served at medium-rare to medium at most. I keep preparations simple—pat the meat dry, season generously with kosher salt and cracked pepper, then sear over a hot grill (about 450°F). Turn the meat to develop good sear marks on all sides, then let it rest so the juices redistribute before slicing thinly. Venison pairs well with grilled toast, horseradish, a savory fruit syrup or a wine jelly, and it added a rich note to the cheeseboard.
Another easy grill-fare I included was shrimp wrapped around slices of smoked chorizo. Thread peeled, deveined shrimp and a round of chorizo onto skewers—if using wood skewers, soak them beforehand. A light drizzle of olive oil and a sprinkle of salt and pepper are all you need. Grill at roughly 400°F until the shrimp are opaque and the chorizo has released some of its flavorful oils—about three minutes per side, depending on size and heat. Once slightly cooled, slide the shrimp-and-chorizo pieces off the cooking skewer and onto a serving skewer for an elegant presentation. The chorizo flavors the shrimp beautifully and the combination is easy to pick up and enjoy with the cheese and bread.
To finish the board I added a smoked gorgonzola for depth, along with fresh summer fruit and a spoonful of wine jelly. The combination of grilled bread, warm cheeses, savory venison and the bright shrimp-chorizo bites made for a memorable summer cheeseboard that disappeared quickly. Whether you’re feeding two or entertaining a crowd, assembling a grilled cheeseboard is an easy, social way to enjoy seasonal flavors.
Hope you’re enjoying these dog days of summer and finding reasons to grill—cheeseboard optional, but highly recommended.
Love Jen.
Pan con Tomate with Castello Cheeses
Olive oil–rubbed ciabatta slices are grilled, then rubbed with garlic and fresh tomato. While still warm, slices of cheese are added to create mini Spanish-inspired grilled cheese bites—perfect as a snack or appetizer.
Appetizer
Spanish
Ingredients
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1
long ciabatta baguette - olive oil
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2
garlic cloves
sliced in half -
2
ripe tomatoes - kosher salt and fresh cracked pepper
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assortment of cheeses
I used an extra mature cheddar, a double crème white, and a traditional blue cheese, sliced and brought to room temperature
Instructions
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Prepare your grill to about 400°F. Alternatively, you can use the broiler or a grill pan on the stove.
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Slice the ciabatta in half, then slice each half lengthwise. If easier, cut into quarters first to make slicing simpler.
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Drizzle olive oil and spread it evenly over each cut side.
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Place the oiled cut sides directly on the grill and cook until the bread is golden and crusty, watching to prevent burning. Flip briefly to warm the other side.
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As soon as the bread comes off the grill, rub the cut sides with the halved garlic cloves.
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Slice the tomatoes in half and rub the cut surface over the bread, squeezing gently so juices and flesh fill the bread’s nooks and crannies.
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Sprinkle with kosher salt and fresh cracked pepper.
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Cut each length of bread into bite-sized pieces, about 1½ inches wide.
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Top each piece with a slice of room-temperature cheese so the residual heat from the bread slightly softens the cheese and blends it with the tomato-rubbed surface.