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Tomato toast with olive oil and serrano ham

JAMÓN.IM · Recipes

Tomato toast with olive oil and serrano ham

Ripe tomato, crisp bread and thin serrano ham: temperature and the order of assembly make all the difference.
Servings4
Preparation10 min
Cooking5 min
Total time15 min
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Editorial illustration.

Method

Bring the ham to room temperature

Take the ham out of the fridge 20 minutes before serving and separate the slices. At room temperature, it recovers aroma and richness.

Toast the bread

Slice the bread 1.5 cm thick. Toast at 220 °C for 4–5 minutes, or in a pan, until crisp outside and soft inside.

Prepare the tomato

Coarsely grate the tomatoes, discard the skins and drain for one minute. Lightly rub the toast with garlic if using, then add tomato and olive oil.

Finish and serve

Let the toast cool slightly before adding the ham. Taste before adding salt: the ham may supply enough.

Suggested wine pairing

Fino sherry · 6–8 °C

Dry fino complements the ham and refreshes the olive oil. Serve in a white-wine glass.

Choose a wine for Spanish ham →

Kitchen tip: For an alcohol-free option, serve sparkling water with a strip of lemon peel.

Editorial recipe. Not yet validated through a documented kitchen test. Editorial standards →

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