Jamón Ibérico with Pan con Tomate
Authentic Spanish jamón ibérico served as a simple tapa with crusty bread and fresh tomato. A celebration of one ingredient done perfectly, requiring only slicing, toasting, and assembly.
- Total time
- 10 min
- Servings
- 2
- Calories
- 320
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Arrange the bread slices on a cutting board. Slice each piece diagonally into two thinner triangles, so you have 8 pieces total.
Step 2
Place the bread triangles directly on a stovetop grill rack or in a dry skillet over medium-high heat. Toast for 60 to 90 seconds per side until the surface turns golden-brown with darker speckled marks, then move to a clean plate.
Step 3
Cut the tomato in half crosswise and rub the cut side firmly onto each warm toast piece using a circular motion, pressing the tomato flesh into the bread until it absorbs into the porous surface.
Step 4
Drizzle 1 teaspoon of olive oil onto each piece of toast, distributing it evenly across the surface.
Step 5
Arrange the jamón ibérico slices in loose, ruffled folds on top of each toast piece, letting some drape over the edges for visual height.
Tools you’ll need
- cutting board
- sharp knife
- stovetop grill rack or 12-inch skillet
- clean plate
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