Tomato Bread with Iberico

Tomato Bread with Iberico

Serves 6



Cut the loaf of bread into ½-inch slices. Toast the slices of bread until golden brown.

Lightly rub the toasted bread with the garlic clove then rub the tomato, cut side down thoroughly into the bread.

Top the tomato bread with a couple of slices of Iberico ham, drizzle the olive oil over the toasts and season with a few flakes of coarse sea salt and pepper.

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1 loaf crusty bread
1 clove garlic
2 ripe tomatoes, cut in half
½ pound thinly sliced Iberico
   ham or Serrano ham
- extra virgin olive oil
- coarse sea salt and freshly
   ground black pepper