Pan Spanish Tomato Bread with Jamon Serrano 
Crispy baguette slices topped with fresh grated tomatoes, garlic, extra virgin olive oil, and slices of Jamon Serrano. A simple, delicious Spanish-style appetizer perfect for entertaining.
Gareth Mullins
Gareth Mullins
Recipe - Buncrana - Kavanagh's
Pan Spanish Tomato Bread with Jamon Serrano 
Prep Time10 Minutes
Servings4
Cook Time10 Minutes
Ingredients
1 SuperValu baguette or SuperValu sourdough bread
4 SuperValu ripe tomatoes
1/2 SuperValu garlic clove
SuperValu extra virgin olive oil
110g Jamon serrano
Directions
Ingredients
- 1 SuperValu baguette or SuperValu sourdough bread
- 4 SuperValu ripe tomatoes
- ½ SuperValu clove of garlic, chopped
- SuperValu extra virgin olive oil
- Salt and black pepper, to taste
- 100g Jamon Serrano, sliced
Method
- Cut the baguette into slices, drizzle with a little olive oil, season with a little sea salt, and bake in a preheated oven at 165°C for 6–8 minutes until golden brown and crisp.
- Grate the ripe tomatoes with a coarse grater into a bowl and mix in a splash of extra virgin olive oil.
- Add the chopped garlic, season with salt and black pepper, and place in the fridge until ready to use.
- Place the crostini in the centre of a plate, top with the tomato mixture, and add a slice of the Serrano ham on each.
10 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Recipe
Ingredients
- 1 SuperValu baguette or SuperValu sourdough bread
- 4 SuperValu ripe tomatoes
- ½ SuperValu clove of garlic, chopped
- SuperValu extra virgin olive oil
- Salt and black pepper, to taste
- 100g Jamon Serrano, sliced
Method
- Cut the baguette into slices, drizzle with a little olive oil, season with a little sea salt, and bake in a preheated oven at 165°C for 6–8 minutes until golden brown and crisp.
- Grate the ripe tomatoes with a coarse grater into a bowl and mix in a splash of extra virgin olive oil.
- Add the chopped garlic, season with salt and black pepper, and place in the fridge until ready to use.
- Place the crostini in the centre of a plate, top with the tomato mixture, and add a slice of the Serrano ham on each.
