Recipe byThe ZestyPlate Kitchen
Crisp toasted baguette topped with a garlicky fresh tomato mixture and draped with cured ham. A simple, classic Spanish tapas.
Pan con tomate, Spanish tomato bread with jamon Serrano, proves how little you need when the ingredients are good: crisp toast, garlicky fresh tomato and a drape of cured ham. There is no clever technique to hide behind, so ripe tomatoes and decent bread really do the talking. Serve it as a starter, a snack or part of a wider tapas table.
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Prep 15 min
Cook 5 min
Total 20 min
Easy
Scale:
- 4 Chopped Tomato
- 1 clove finely chopped Garlic
- 3 tablespoons Olive Oil
- Pinch Salt
- Pinch Pepper
- 20 slices Baguette
- 5 Slices Serrano Ham
Preparation
- Mix the chopped tomatoes with the garlic, olive oil, salt and pepper, then keep in the fridge until you need it.
- When you are ready to serve, toast the baguette slices. Spoon a little of the tomato mixture onto each piece. Tear the jamon Serrano into pieces and lay one over each slice of bread.
Tips from the ZestyPlate Kitchen
- Seek out the ripest tomatoes you can lay your hands on; they carry the whole dish.
- Toast the bread until properly crisp so it stands up to the juicy topping.
- Chill the tomato mixture for a while and the flavours settle together.
- Lay the jamon on at the last moment so the toast does not soften underneath it.
Frequently Asked Questions
A rustic baguette or country loaf, sliced and toasted well, is the one to go for. You want it crisp enough to take the topping.
Make the tomato topping in advance and chill it, but only spoon it onto freshly toasted bread just before serving, otherwise it goes soggy.
Prosciutto or any good cured ham stands in well. To keep it meat-free, leave it off or add a few shavings of manchego.
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