Pan Con Tomate with Jamón Serrano

5 from 1 vote

Toasty sourdough with rubbed garlic, a lovely and fresh pan con tomate, topped with one of my favorites: Jamón Serrano. Just heavenly.

Prep Time20

Cook Time15

Total Time35

Course: Appetizer

Cuisine: Spanish

Servings:

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

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!