Tostada con tomate y jamón serrano
The Spanish morning that needs no translation. Bread toasted golden, rubbed with ripe tomato, drizzled with cold-press olive oil, finished with thin slices of cured jamón serrano and flaky salt.
Method
01
Toast the bread.
Toast or grill the bread slices until golden and crisp. In Spain this is often done on a plancha or under a grill — you want some colour and crunch.
02
Rub with tomato.
While the bread is still hot, rub the cut side of a tomato firmly over each slice. The bread will absorb the juice and pulp — keep rubbing until the bread turns pink and the tomato is used up.
Note. Press hard. The tomato is the base flavour and should almost disappear into the bread.
03
Dress and finish.
Drizzle olive oil generously over each slice. Lay the jamón ibérico over the top — drape it loosely so the fat shows. Finish with a few flakes of salt. Eat immediately.
Note. Do not warm the jamón. Room temperature is correct — the fat should be soft and almost translucent at the edges.
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