Spanish · PANTRYHOP RECIPE
Pan con Tomate y Jamón (Tomato Bread with Ham)
15 minutes · 4 servings · omnivore
A very common Spanish breakfast and tapa; this version uses easy-to-find bread and ham.
Ingredients
Check you have the quantities below.
- 8 slices crusty bread slices
- 2 medium ripe tomatoes
- 3 tbsp olive oil
- 1/2 tsp salt
- 1 small garlic clove, peeled
- 80 g jamón serrano or cooked ham
Let’s make it
- Toast the bread until crisp and golden.
- Grate the tomatoes or rub them through a coarse sieve into a bowl; mix with olive oil and salt.
- Rub the garlic lightly over the toast if using, then spoon tomato mixture on top.
- Top with ham and serve right away.
Skip the garlic rub for a milder version kids usually like more.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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