Pan Tumaca with Serrano Ham
Ingredients
- 4 pcCountry bread (in thick slices)
- 2 pcRound tomato (very ripe, halved)
- 1 pcGarlic (clove peeled and halved)
- 2 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 4 pcSerrano ham (thin slices)
Method
A slice of rustic bread rubbed with garlic, soaked in fresh tomato pulp and drizzled with pungent olive oil. The serrano ham provides a melting, salty texture that complements the crunch of the toasted bread.
- 1
Slice the rustic bread into wide slices. Place under the grill or in a toaster until well browned and the crust feels rigid to the touch.
- 2
Cut the garlic clove in half. Vigorously rub the toasted side of the bread with the garlic: you should feel the clove wearing down against the rough texture of the crumb.
- 3
Cut the tomatoes in half. Squeeze and rub the pulp directly onto the bread until the crumb is red and well-soaked with juice. Discard the remaining skin.
- 4
Drizzle with a generous stream of extra virgin olive oil. Add a pinch of grey sea salt and lay the serrano ham slices on top.
Frequently asked questions
How do you get this dish right?
- Use very ripe, almost soft tomatoes so the pulp spreads easily.
- Do not toast the bread too hard; it should remain slightly soft in the center to absorb the oil.
How long does this dish keep?
Eat immediately. The bread softens very quickly upon contact with the tomato.
