Spanish tomato bread with jamón Serrano

Method3 steps

1. 1

   Step 1: Wash and chop all four ripe tomatoes and peel and finely chop the garlic clove (1). Mix these prepared tomatoes and garlic with all three tablespoons olive oil, the pinch salt and the pinch ground black pepper, adjusting seasoning to taste. Cover and refrigerate the complete tomato topping until serving.

   Uses 4 ripe tomatoes, chopped · 1 garlic clove, peeled and finely chopped · 3 tbsp olive oil · 1 pinch salt, or to taste · 1 pinch ground black pepper, or to taste

2. 2

   Step 2: When ready to serve, toast all twenty baguette (20 slices) slices until crisp and golden. Divide the complete chilled tomato topping among the twenty toasts, spooning a little onto each.

   Uses The complete prepared tomato topping · 20 slices baguette for toasting

3. 3

   Step 3: Tear the five to six slices ready-to-eat jamón Serrano into enough pieces for all twenty toasts. Put one ham piece on each tomato toast and serve promptly as tapas. The twenty pieces serve ten to twelve people alongside other dishes.

   Uses All twenty prepared tomato toasts · 5–6 slices ready-to-eat jamón Serrano, torn into pieces