Bread with Tomato and Ham Recipe
Receta de Pan con Tomate y Jamón
20
Minutes
2
servings
Ingredients
- 1 loaf of crusty bread
- 1 clove of garlic
- Extra virgin olive oil
- 1 fresh, very ripe tomato (the more over-ripe, the better) or salsa tumaca
- Sea salt
- 6 oz sliced Jamón Ibérico
- (Optional, thin slices of Manchego cheese)
- (Optional, anchovy filets)
Nutritional Facts
- Calories 1032
- Total Fat 42.9 gr (55%)
- Saturated Fat 17.7 gr (89%)
- Cholesterol 143 mg (48%)
- Sodium 5904 mg (257%)
- Total Carbohydrates 78.5 gr (29%)
- Fiber 3.7 gr (13%)
- Sugars 4.3 gr
- Protein 82.2 gr
- Vitamin D 0%
- Calcium 22%
- Iron 37%
- Potassium 7%
* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.
A simple tapa made with bread, jamón, ripe tomatoes, garlic and extra virgin olive oil. So simple and so delicious!
Steps
Cut the freshly baked bread in half lengthwise and toast under a broiler or in a toaster oven.
Cut the garlic clove in half and gently rub the cut surface on the toasted surface of the bread. Drizzle on a small amount of extra virgin olive oil. Cut the tomato in half and rub it against the surface of the bread until it is coated but not soggy. (If your tomato isn’t super ripe, use a box grater to grate the tomato into a bowl, discard the skin and then spoon the grated tomato onto the bread.) Sprinkle very lightly with sea salt. Add room temperature slices of jamón, lightly billowing/puckering the ham so it doesn’t lay flat. You can substitute anchovies or thin slices of manchego cheese for the jamón if you prefer. (Alternatively you can use a previously prepared or jarred salsa tumaca, a blend of tomato, olive oil and garlic, and spoon it onto the bread before adding the ham, cheese or anchovies.) Serve at room temperature with a Spanish Rioja wine.
5 Comments
This reminded me of a meal I ate on a recent trip to Spain, thanks for providing the ingredients.
Ahhhh pan con tomate, how this is not more popular in the U.S. is a mystery to me. Crusty bread, garlic, good tomatoes and a drizzle of olive oil… so delicious!
One of my favorite dishes in Barcelona, and also to make at home now that La Tienda sells the right bread to make it with. I asked the chef at Jaleo (Jose Andres restaurant) for their recipe on the fresh tomato sauce. They let the fresh grated tomatoes drain in a colander in the fridge overnight so the bread does not get as wet. They also add a touch of thyme along with the garlic, salt and pepper.
What country is this dish from?
This reminded me of a recent trip to Spain, thanks for providing the ingredients.