Spanish Charcuterie Board with Pan con Tomate

Slices of Serrano ham that melt in your mouth, served with firm chorizo rounds. The rustic bread is rubbed with garlic and fresh tomato, drizzled with olive oil that glitters under the light.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 738
• Protein: 35 g
• Carbs: 55 g
• Fat: 41 g

Ingredients

• 150 g Chorizo ( sliced )
• 200 g Serrano ham ( thinly sliced )
• 4 piece Country bread ( sliced )
• 1 piece Round tomato ( halved )
• 1 piece Garlic ( peeled )
• 2 tbsp Extra virgin olive oil
• 50 g Green olive
• 1 pinch Gray sea salt
• 150 g Manchego Cheese ( cut into thin slices or triangles )

Instructions

1. Preparation of charcuterie and cheese

   Slice the chorizo into regular 3-millimeter rounds. Cut the Manchego into thin slices or triangles. Arrange the serrano ham in ribbons, the chorizo, and the cheese on a slate or a large wooden platter to let the air circulate between the fibers.

2. Grilling the bread

   Toast the slices of country bread under the grill or in a toaster. The crust should be golden and crispy, while the crumb remains soft in the center.

3. Rubbing with garlic and tomato

   Peel the garlic clove and rub it vigorously on the warm bread crumb. Cut the tomato in half and crush it onto the bread until the crumb is soaked with red pulp and juice.

4. Final seasoning

   Drizzle extra virgin olive oil over the bread. Add a pinch of grey sea salt. Serve immediately with the green olives on the side of the slate.

Chef's tips

• Take the charcuterie out of the fridge 20 minutes before serving so the ham fat becomes supple.
• Use very ripe, almost soft tomatoes so they crush easily onto the bread.
• The bread must be rubbed while hot so the garlic melts slightly into the crumb.

Storage

The tomato bread does not keep, it will get soggy. The charcuterie keeps in the fridge in parchment paper for 3 days.