Jamón Ibérico with Pan con Tomate
Authentic Spanish jamón ibérico served as a simple tapa with crusty bread and fresh tomato. A celebration of one ingredient done perfectly, requiring only slicing, toasting, and assembly.
- Total time
- 10 min
- Servings
- 2
- Calories
- 320
- Protein
- 18g
Ingredients
- 4 ounces jamón ibérico, thinly sliced
- 4 slices, about 0.5 inch thick crusty bread (baguette or ciabatta)
- 1 medium ripe tomato
- 2 tablespoons olive oil
Instructions
- 1
Arrange the bread slices on a cutting board. Slice each piece diagonally into two thinner triangles, so you have 8 pieces total.
- 2
Place the bread triangles directly on a stovetop grill rack or in a dry skillet over medium-high heat. Toast for 60 to 90 seconds per side until the surface turns golden-brown with darker speckled marks, then move to a clean plate.
- 3
Cut the tomato in half crosswise and rub the cut side firmly onto each warm toast piece using a circular motion, pressing the tomato flesh into the bread until it absorbs into the porous surface.
- 4
Drizzle 1 teaspoon of olive oil onto each piece of toast, distributing it evenly across the surface.
- 5
Arrange the jamón ibérico slices in loose, ruffled folds on top of each toast piece, letting some drape over the edges for visual height.
Tools you’ll need
- cutting board
- sharp knife
- stovetop grill rack or 12-inch skillet
- clean plate
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
