Spanish tomato bread with jamón Serrano
Tomato bread, or pan con tomate, transforms a few ingredients into something greater than their sum. The technique is deceptively simple: rubbing raw garlic and ripe tomato directly onto toasted bread creates an emulsion of sorts, where the bread's structure breaks down slightly to absorb the tomato's juice and seeds. Draping jamón Serrano across the top adds salt and fat that cuts through the acidity. This is Spanish home cooking at its most honest, built on quality ingredients and respect for their individual character.
Instructions
step 1 Mix together the chopped tomatoes, garlic clove, olive oil, salt and pepper.
Keep in the fridge until needed. step 2 To serve, toast 20 slices of baguette.
Spoon a little tomato topping on to each piece of toast.
Tear 5-6 slices of jamón Serrano into pieces and put one piece on each slice of bread..
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