Jamón Ibérico Plate with Crispy Bread
Sliced jamón ibérico with toasted bread, fresh tomato, and a drizzle of olive oil—the Spanish way. It's a 10-minute charcuterie-style dinner that tastes like a Madrid tapas bar.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 12g
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Ingredients
- ¼ lb jamón ibérico, sliced paper-thin
- 4 slices crusty bread (baguette or ciabatta)
- 1 whole ripe tomato
- 2 tbsp extra-virgin olive oil
- 1 whole garlic clove
- ¼ tsp fleur de sel or sea salt
Instructions
- 1
Toast the bread slices until golden and crispy, about 2 minutes per side.
- 2
Rub the warm toast with the garlic clove on one side until fragrant.
- 3
Cut the tomato in half and rub it over the garlic side of each toast slice.
- 4
Drizzle the toast with olive oil and sprinkle lightly with fleur de sel.
- 5
Arrange jamón ibérico slices on the toasts, layering them loosely.
- 6
Serve immediately while the bread is still warm.
Tools you’ll need
- toaster or toaster oven
- cutting board
- knife
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