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Pan Con Tomate with Jamón Serrano
THIS Pan Con Tomate with Jamón Serrano is the dreamiest, most delicious and special tapas I ever did see. Toasty sourdough (or bread of your choice) with rubbed garlic, a lovely and fresh pan con tomate, topped with one of my favorites: Jamón Serrano. Just heavenly.
Prep is simple, around 20 mins, making the total time for this 30-35 minutes and you have apps or a meal on the table asap. Serve at a dinner party as an appetizer, or have with dinner paired with a salad (like I did!) You will LOVE this.
What Is Pan Con Tomate?
Pan con Tomate also known as, Pa amb tomàquet, is a traditional Spanish & Catalan dish. I’ll never forget the first time I had this – it’s simple, yet so elegant and special. It highlights using high quality, fresh ingredients in a simple way. Mostly served Tapas style, with other Spanish side dishes.
Traditionally, you will take the tomatoes, slice and rub directly on the bread. Top with a drizzle of high quality olive oil and serve.
What is Jamón Serrano?
Jamón is a dry-cured ham produced in Spain. Like Pan Con Tomate, it is also traditionally served Tapas style, either on bread, or on a plate by itself.
Ingredients you Need
- sourdough toasted bread or baguette (you can alternatively use ciabatta or other baguette of your choice)
- roma or beefsteak tomatoes, any ripe tomatoes will do, summer tomatoes are best!
- garlic cloves
- Jamón Serrano
- Good quality extra-virgin olive oil
- flaky sea salt
- pepper
- regular kosher salt
*optional to pair with some sliced manchego cheese here!
Instructions to make this recipe
Preheat your oven to 350 degrees. Slice your baguette on the bias and place in a baking sheet with olive oil to toast, about 5-7 minutes until browned and toasted throughout.
In the meantime, take your tomatoes and cut them in half horizontally. Rub the tomatoes to get the tomato pulp on a box grater and grate until a tomato mixture in formed. Toss in a bowl. Season and sprinkle with salt and pepper, as well as a heaping amount of extra virgin olive oil. Set aside.
When your bread is out of the oven, take a raw garlic clove and rub it against the toast (this really helps get out the garlic flavor!) Top with your tomato mixture, your Jamón Serrano (desired amount per slice of bread). Season with flakey salt, pepper and finish with olive oil. Serve immediately and enjoy!
Make it a MEAL! Some ideas & inspiration to serve with this dish:
- Rigatoni Alla Vodka
- Plant Based Mac N’ Cheese
- Mushroom Risotto
- Mixed Herb Pesto Pasta with Albacore Tuna
- Pantry Tomato Pasta with Cilantro & Lemon
- Date Night Lamb Ragu Rigatoni
Looking for more appetizer ideas? Check Out The Below Recipes!
- Steamed Mussels in White Wine & Lemon
- Pear & Prosciutto Crostini with Gorgonzola
- Parmesan Roasted Garlic Bread
- Prosciutto, Mt. Tam and Fig Jam Crostini
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Pan Con Tomate with Jamón Serrano
Ingredients
- 1 sourdough baguette (you can alternatively use ciabatta or other baguette of your choice)
- 4 roma or beefsteak tomatoes, grated
- 2 garlic cloves, minced or rubbed
- 3 ounces Jamón Serrano
- top with olive oil, flakey salt, and cracked pepper
- salt to taste
Instructions
- Preheat your oven to 350 degrees. Slice your baguette on the bias and place in a baking sheet with olive oil to toast, about 5-7 minutes until browned and toasted throughout.
- In the meantime, take your tomatoes and cut them in half horizontally. Rub the tomatoes on a box grater and grate until a tomato mixture in formed. Season with salt. Set aside.
- When your bread is out of the oven, take a raw garlic clove and rub it against the toast (this really helps get out the garlic flavor!) Top with your tomato mixture, your Jamón Serrano (desired amount per slice of bread). Season with flakey salt, pepper and finish with olive oil. Serve immediately and enjoy!
