2tablespoonschopped fresh parsleyplus more for garnish
Kosher salt and freshly ground black pepperto taste
18-ounce imported Manchego wedge, cut into 7 wedges
1/2baguettecut diagonally into 1/4-inch slices, toasted
Preheat oven to broil. Heat oil in a medium-size cast-iron skillet over medium heat. Add shallots and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds.Add tomatoes and smoked paprika and cook, stirring occasionally, until tomatoes soften and begin to burst, about 8 to 10 minutes. Using a fork or wooden spoon, smash tomatoes until sauce reaches desired consistency, about 2 to 3 minutes. Stir in olives and parsley. Season with salt and pepper.Place Manchego slices evenly over tomato sauce. Transfer skillet to oven and broil until cheese is melted, about 1 to 3 minutes. Garnish with parsley. Serve with bread and enjoy.