A very simple Catalan and Spanish classic: crispy toasted bread, rubbed ripe tomato, fruity olive oil, and melting serrano ham. The secret lies in the quality of the bread, very juicy tomatoes, and a restrained seasoning.
Ingredients
- 8 slices thick slices of sourdough country bread
- 500 g ripe beefsteak or heirloom tomatoes
- 120 g thinly sliced serrano ham
- 45 ml Spanish extra-virgin olive oil
- 1 clove Lautrec pink garlic
- to taste flaky sea salt
Method
- Take the ham out of the refrigerator in advance so it loses its chill and the fat becomes soft and glossy.
- Cut the tomatoes in half around the equator, then have the cut side ready to rub; it should be juicy, fragrant, and almost melting.
- Toast the bread in a toaster, in the oven, or in a dry skillet until golden, crispy on the surface, and still slightly tender in the center.
- Very lightly rub the cut garlic clove over the hot bread; the aroma should be present without overpowering the tomato.
- Generously rub the tomatoes over each slice, flesh side against the bread, until the crumb is red, moist, and speckled with pulp.
- Drizzle each slice with extra-virgin olive oil, enough to make the tomato shine without drowning the bread.
- Add a little touch of flaky sea salt, then taste a slice to ensure the tomato comes through clean and fruity.
- Drape the serrano ham in a soft veil over the bread just before serving, without pressing it down, to retain its melting texture and aroma.
Nutrition
Per serving
- Energy
- 379.4 kcal
- Protein
- 15.8 g
- Carbohydrate
- 41.08 g
- Fat
- 16.11 g
- Fibre
- 5.04 g
- Calcium
- 17.12 mg
- Iron
- 1.06 mg
- Magnesium
- 25.48 mg
