Spanish Montaditos
Ingredients
- 1 pcTraditional French bread (sliced on a bias)
- 2 pcRound tomato (halved)
- 1 pcGarlic (peeled clove)
- 30 mlExtra virgin olive oil
- 100 gSerrano ham (thinly sliced)
- 50 gChorizo (thinly sliced)
- 1 pinchFleur de sel
- 80 gManchego Cheese (thinly sliced)
Method
Toasted slices of traditional bread rubbed with fresh tomato and garlic. The fat from the serrano ham starts to glisten upon contact with the warm bread, offering a contrast between the crispy crust and the melting cured meat.
- 1
Slice the traditional bread on a bias to obtain elongated slices about 1 cm thick. Place them under the oven grill until the crumb is firm to the touch and the edges are golden brown.
- 2
Vigorously rub the peeled garlic clove on the rough surface of the hot bread. Cut the tomatoes in half and press the flesh against the crumb so it absorbs the juice and red pulp. The crumb should change color without becoming soggy.
- 3
Drizzle with a dash of extra virgin olive oil. Harmoniously arrange the slices of serrano ham, chorizo, and manchego cheese on the bread. Add a pinch of fleur de sel on the visible tomato.
Frequently asked questions
How do you get this dish right?
- The secret lies in the heat of the bread: it must be hot enough for the garlic to literally melt onto it.
- Don't use a knife for the tomato; crush it directly onto the crumb to release all its natural juices.
How long does this dish keep?
Consume immediately to maintain the contrast between the hot, crispy bread and the fresh topping.
