Tomato Rubbed Bread with Cured Ham — Pan con Tomate with Jamon and Manchego
Catalan-Andalusian tapas-meal of warm bread rubbed with garlic and ripe tomato, draped with jamon serrano, served alongside aged manchego with quince paste and a small bowl of marinated olives.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve both tomatoes across the equator and halve both garlic cloves. Lay jamón serrano out to come to room temperature. Slice manchego into 8 wedges. Measure olive oil and salt into small bowls.
Toast
Heat a skillet over medium-high heat. Working in batches if needed, toast bread slices in the dry pan 90 seconds per side until deeply golden and crisp at the edges. Transfer to a wooden board.
Build
Rub the cut garlic across the warm bread slices, then rub the cut tomato firmly into each slice until the flesh disappears and the bread turns coral red. Drizzle olive oil and scatter salt across all slices.
Plate
Divide the toast between two plates. Drape jamón serrano slices to cover the bread on each plate. Set manchego wedges with quince paste at one end of each plate. Pile marinated olives at the other end. Serve the bread warm with room-temperature components.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.