Spanish Tomato Bread with Jamon Serrano Serrano Ham
Transform a simple snack into a Spanish culinary classic with this recipe for Spanish Tomato Bread with Jamon Serrano (Serrano Ham). Perfect as an appetizer or light meal, this dish combines rustic, crusty bread toasted to golden perfection and infused with the subtle flavor of fresh garlic. A luscious layer of ripe, grated tomato purée is spread atop each slice, drizzled with high-quality extra virgin olive oil, and finished with a sprinkle of sea salt for a burst of Mediterranean flavor. Generously topped with delicate slices of Jamon Serrano, this effortlessly elegant recipe captures the essence of Spanish cuisine with its balance of simplicity and bold taste. Garnish with fresh parsley for a pop of color, and serve immediately for a sensational tapas experience. Ideal for gatherings or a quick snack, this dish brings the vibrant flavors of Spain to your table in just 15 minutes.
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Recipe Information
Ingredients
- 1 loaf crusty bread (e.g., ciabatta or baguette)
- 2 large ripe tomatoes
- 1 whole garlic clove
- 3 tablespoons extra virgin olive oil
- 0.5 teaspoons sea salt
- 8 slices Jamon Serrano (Serrano ham)
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) or set a grill pan on medium heat.
Slice the loaf of bread into 8 even pieces, roughly 1 inch thick. Ensure the pieces are slightly larger than the palm of your hand.
Place the bread slices onto a baking sheet and lightly toast them in the oven for 4–5 minutes or until crisp and golden. Alternatively, toast them on both sides using the grill pan.
While the bread is toasting, cut the ripe tomatoes in half. Grate the cut sides on the largest holes of a grater, discarding the skins when finished. This will produce fresh tomato purée.
Peel the garlic clove, leaving it whole. Once the bread is toasted and still warm, gently rub one side of each slice with the garlic to infuse the flavor.
Using a spoon, spread the freshly grated tomato purée over the garlic-rubbed side of each piece of bread. Be generous but avoid oversaturating.
Drizzle each piece of tomato-topped bread with extra virgin olive oil for added richness.
Sprinkle a pinch of sea salt on each piece to enhance the flavor of the tomato.
Top each slice with one or two pieces of Jamon Serrano, folding the slices attractively if necessary.
Optionally, garnish with a light sprinkle of finely chopped fresh parsley for added color and freshness.
Serve immediately as a delightful appetizer or snack.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 1153 mg | 50% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.7 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 356 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
