Pan con tomate with jamón is a classic, simple, very shareable... and with the right ingredients (good tomatoes, virgin olive oil, fresh garlic, and our jamón) a delicious combination!
For 4 persons
- Slices of rustic bread (preferably artisan or country bread), pan de cristal or ciabatta
- 4 ripe tomatoes with thin skin
- 2 cloves garlic (optional)
- Extra virgin olive oil
- Salt (preferably sea salt or coarse salt)
- 200 gr Jamón Iberico de Bellota
Preparation
-
Toast the bread
Toast the slices until crispy on the outside but still soft on the inside. Let the bread cool slightly so the surface hardens slightly. -
(Optional) Rub with garlic
Cut the garlic clove in half and rub it over the bread for a strong, aromatic flavor. -
Rub the tomato
In Catalunya they use "Tomates de colgar" (hanging tomatoes), but they're hard to find in the Netherlands, so ideally, use the ripest tomatoes you can find. Cut the tomato in half and rub the cut side directly on the bread to ensure the flesh is well absorbed into the bread.
👉 The peel usually stays in your hand — throw it away. -
Add oil and salt
First, sprinkle salt to taste over the bread and tomato, let it sit for a while, and then drizzle generously with extra virgin olive oil . -
Serve immediately
Don't wait too long, this combination tastes best freshly prepared.
Serve
Present the "pan con tomate" in slices on a wooden board or large platter, for example. Drape the jamón over the bread or serve it separately, depending on your taste and whether you'd like to serve it along with some Spanish sausage (fuet, chorizo, longaniza) or cheese (manchego).
¡Buen provecho!