Pan con Tomate con Jamón Ibérico
Serves 1
Directions
- 1Slice the ciabatta in half lengthwise and drizzle the cut side lightly with olive oil.
- 2Heat a skillet over medium-high heat and toast the ciabatta cut-side down until golden.
- 3While the bread is still warm, lightly rub the toasted side with the cut garlic clove.
- 4Cut the tomatoes in half and grate them on the large holes of a box grater, stopping when you reach the skin. Stir the grated tomato with a generous drizzle of olive oil and a pinch of flaky salt.
- 5Spoon the tomato over the toasted ciabatta, letting some of the juices soak into the bread.
- 6Finish with another drizzle of olive oil and loosely drape the jamón ibérico over the top.
Ingredients
- 1 small ciabatta loaf
- 2 whole tomato
- 1 small garlic clove
- extra-virgin olive oil
- flaky salt
- 3–4 oz jamón ibérico
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