Pan con Tomate y Jamón de Serrano
Warm toasted bread rubbed with ripe tomato, drizzled with golden olive oil, and topped with serrano ham — simple, and a true showstopper.
- 2 ripe tomatoes, halved crosswise
- 4 slices rustic sourdough bread, toasted
- Spanish extra-virgin olive oil, for drizzling
- Kosher salt
- 4 thin slices serrano ham
- Rub the cut sides of the tomato halves onto the toasted bread, pressing and rubbing until the tomato flesh is fully worked into the bread and only the skins remain. Discard the skins.
- Drizzle the tomato-rubbed toast with olive oil and season with salt.
- Top each piece of toast with a slice of serrano ham.
- Finish with another light drizzle of olive oil and serve immediately.
Chef's Note: If rubbing the tomato directly onto the bread feels awkward, there's an easier "modern" way: grate the cut sides of the tomatoes over a box grater set inside a bowl until only the skins are left, discard the skins, and stir 3 tablespoons of olive oil into the grated tomato before spooning it onto the toast. Both methods deliver the same result — juicy, tomato-soaked bread — so it's really down to which technique feels easier in your kitchen.
This is a dish that lives or dies on ingredient quality, so reach for the ripest tomatoes you can find and a good Spanish extra-virgin olive oil if possible. Beyond serrano ham, this also takes beautifully to anchovies or a good melting cheese if you want to switch up the topping.
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