Jamón Ibérico Platter with Tomato Toast
Thinly sliced jamón ibérico draped over warm toast rubbed with tomato and garlic, finished with a drizzle of olive oil and fleur de sel. A Spanish tapa that tastes like the deli case but takes 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 385
- Protein
- 18g
Ingredients
- 6 oz jamón ibérico, thinly sliced
- 4 slices crusty bread (baguette or country loaf)
- 1 whole ripe tomato
- 1 whole garlic clove
- 2 tbsp extra-virgin olive oil
- ¼ tsp fleur de sel or sea salt
Instructions
- 1
Toast bread slices until golden and crispy on both sides, ~2 minutes per side.
- 2
Rub hot toast with cut garlic clove, then rub with halved tomato, pressing gently to release juice.
- 3
Drizzle toast lightly with olive oil and sprinkle with fleur de sel.
- 4
Arrange jamón ibérico in loose folds over the toast, letting it ripple naturally.
- 5
Drizzle a final thread of olive oil over the ham and serve immediately while toast is still warm.
Tools you’ll need
- toaster or skillet
- small knife
- cutting board
- small bowl or drizzle bottle
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