Pan con Tomate with Ham
Pan con Tomate with Ham
This simple dish has become a staple of Pink Palace parties, and was the first recipe I wrote down when I started planning this cookbook. Every year since I first encountered Pan con Tomate in Spain, I’ve looked forward to the arrival of the first “best” tomatoes of summer so I can serve this toast. That said, serve may be an overstatement: I simply lay out the components and let my friends build their toasts as they like. Adding a paper-thin slice of ham may be gilding the lily, but I’ll take my chances.
Ingrediënten
Serves 6 to 8
- 1 loaf day-old sourdough cut into 1-inch slices
- 1 clove garlic halved
- 3 large ripe heirloom tomatoes halved
- Extra-virgin olive oil
- Flaky sea salt
- About 4 ounces thinly sliced ham jamĂłn Serrano, prosciutto, or any cured pork
Instructies
- Preheat your oven to 400°F.
- Arrange the bread slices in a single layer on a baking sheet and toast until they’ve firmed but haven’t browned, about 2 minutes.
- Rub the garlic halves on one side of each slice, but be careful not to go overboard—I let my guests serve themselves, telling them “just a kiss” of garlic.
- Rub the cut side of the tomato along the slices, allowing the juices to rehydrate them; discard the tomato.
- Top with a drizzle of olive oil, a healthy pinch of flaky sea salt, and thinly sliced ham.
- Eat with your hands, with your drink set somewhere nearby, no plate necessary.
