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Pan con Tomate y Jamón

by on July 25, 2011 in Breakfast July 25, 2011 Breakfast
See post on spanishfoodie’s site!
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Level: Easy

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Description

Toasted bread with tomato and cured serrano ham. A perfect way to use summer ripe tomatoes.

Ingredients

  • 1 clove Garlic
  • 1 whole Toasted, Small Baguette Or Mexican Bolillo
  • 1 whole Ripe Tomato
  • 2 ounces, weight Spanish Serrano Ham, Jamón Serrano
  • 1 dash Extra Virgin Olive Oil

Preparation

1. Rub a garlic clove that has been sliced in half over the toasted bread to release its fragrance and flavor.

2. Smear one half of a ripe tomato on the toasted bread to release its juices. Repeat with the remaining slice of bread.

3. Top with jamón serrano and drizzle with extra virgin olive oil.

That’s really it! Super easy and something I’m sure you’ll make again and again.

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thebeanisgrowing on 7.26.2011

I had this for breakfast every day when I was in Spain. It’s one of the things I miss the most now that I’m gone. So yummy!!!

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