Spanish tomato bread with jamón Serrano

Name: Spanish tomato bread with jamón Serrano
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10 servings
Cuisine: Spanish
Ingredients: 4 Chopped Tomato; 1 clove finely chopped Garlic; 3 tablespoons Olive Oil; Pinch Salt; Pinch Pepper; 10 slices Baguette; 10 Slices Serrano Ham

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Serves 10 119 kcal per serving Prep 15 min Cook 10 min

Ingredients

4 Chopped Tomato
1 clove finely chopped Garlic
3 tablespoons Olive Oil
Pinch Salt
Pinch Pepper
10 slices Baguette
10 Slices Serrano Ham

Instructions

Mix the chopped tomatoes and garlic in a bowl. Add the olive oil, season with salt and black pepper and stir well. Chill until needed.
When ready to serve, toast the baguette slices until crisp.
Spoon a little of the tomato mixture onto each slice of toast.
Tear the jamón Serrano into small pieces and place one on top of each slice. Serve immediately.

Tips

Rub the toasted bread with a raw garlic clove first, then the cut side of a very ripe tomato for the best flavor distribution.
Use ’tomàquet de penjar’ or very soft, overripe tomatoes that have a high juice-to-flesh ratio.
Always drizzle the olive oil after the tomato juice to help it emulsify and soak into the bread.

Variations

Pan con Tomate with Manchego: Skip the ham and top with thin slices of aged Manchego cheese.
Anchovy Topping: Use salt-cured anchovies instead of ham for a savory, briny alternative.

Storage

This must be eaten immediately. Once the tomato juice hits the toast, it will start to go soft within minutes.

Serving Suggestions

Serve as a classic breakfast or as a tapa before a large meal.
Drape the jamón loosely over the bread rather than pressing it down for a better presentation.