Pan Tumaca with Serrano Ham

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.

• Prep time: 10 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 410
• Protein: 17 g
• Carbs: 54 g
• Fat: 13 g

Ingredients

• 4 piece Country bread ( in thick slices )
• 2 piece Round tomato ( very ripe, halved )
• 1 piece Garlic ( clove peeled and halved )
• 2 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 4 piece Serrano ham ( thin slices )

Instructions

1. Toast the bread

   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. Garlic the crumb

   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. Apply the tomato

   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. Garnish and season

   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.

Chef's tips

• 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.

Storage

Eat immediately. The bread softens very quickly upon contact with the tomato.