Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 5 minutes
Ingredients:
- Bread: 1 baguette, preferably a rustic variety like sourdough or ciabatta
- Tomatoes: 4 large, ripe tomatoes (Roma or beefsteak tomatoes are ideal)
- Garlic: 1-2 cloves, minced (adjust to your taste)
- Olive Oil: 3-4 tablespoons extra virgin olive oil, plus more for drizzling
- Salt and pepper: To taste
- Jamón Serrano: 6-8 thin slices
- Optional: Fresh herbs like basil or parsley for garnish
Instructions:
Prepare the tomatoes:
- Cut tomatoes in half crosswise.
- Using a box grater (coarse side), grate the cut side of the tomatoes into a bowl, discarding the skins. You should be left with a juicy tomato pulp.
- Stir in the minced garlic, olive oil, salt, and pepper to taste.
Toast the bread:
- Slice the baguette into ½-inch thick slices.
- Toast the bread slices in a toaster, under a broiler, or on a grill until lightly golden brown and crisp.
- Garlic rub (optional): For an extra flavor boost, cut a garlic clove in half and gently rub the cut side over the toasted bread.
Assemble the toasts:
- Spoon a generous amount of the tomato mixture onto each slice of toasted bread.
- Top with a slice or two of Jamón Serrano, draping it over the tomato spread.
- Drizzle with a little extra olive oil.
- Garnish with fresh herbs if desired.
Tips:
- Best quality ingredients: The quality of tomatoes, olive oil, and Jamón Serrano makes a significant difference. Seek out the best you can find.
- Bread choice: A crusty bread with a good crumb holds the tomato topping well.
- Ripeness matters: Use ripe, flavorful tomatoes for the most delicious tomato mixture.
- Season to taste: Don’t be afraid to adjust the garlic, salt, and pepper to match your preferences.
- Serve immediately: This dish is best enjoyed immediately after assembly, while the bread is still crisp and the flavors are fresh.
Enjoy your tasty Pan Con Tomate with Jamón Serrano!
