Pan Con Tomate With Jamon And Cheese Recipes

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PAN CON TOMATE WITH JAMóN SERRANO



Pan Con Tomate with Jamón Serrano image

Provided by Lindsey Baruch

Time 35m

Number Of Ingredients 6

1 sourdough baguette ((you can alternatively use ciabatta or other baguette of your choice))
4 roma or beefsteak tomatoes, (grated)
2 garlic cloves, (minced or rubbed)
3 ounces Jamón Serrano
top with olive oil, flakey salt, and cracked pepper
salt to taste

Steps:

  • Preheat your oven to 350 degrees. Slice your baguette on the bias and place in a baking sheet with olive oil to toast, about 5-7 minutes until browned and toasted throughout.
  • In the meantime, take your tomatoes and cut them in half horizontally. Rub the tomatoes on a box grater and grate until a tomato mixture in formed. Season with salt. Set aside.
  • When your bread is out of the oven, take a raw garlic clove and rub it against the toast (this really helps get out the garlic flavor!) Top with your tomato mixture, your Jamón Serrano (desired amount per slice of bread). Season with flakey salt, pepper and finish with olive oil. Serve immediately and enjoy!

PAN CON TOMATE RECIPE (SPANISH TOMATO BREAD)



Pan con Tomate Recipe (Spanish Tomato Bread) image

Pan con tomate, also known in Spain as pan tumaca or pa amb tomàquet in Catalan, is toasted bread topped with juicy tomatoes, extra virgin olive oil, garlic, and salt. - delicious!

Provided by Lauren Aloise

Categories     Breakfast or Snack

Time 15m

Number Of Ingredients 6

4 tomatoes (juicy and ripe tomatoes on the vine work well)
Extra virgin olive oil (to taste)
1 clove of garlic (cut in half)
Salt to taste
1 loaf bread (rustic, or unleavened bread (works best for avoiding sogginess and maintaining crunchiness))
A few thin slices of Spanish Serrano or Iberian ham (optional, but highly recommended)

Steps:

  • Cut the bread into slices of toast with medium thickness. Arrange on a baking sheet, and toast the bread slices in the oven at 250°F (120°C) for about five to ten minutes, flipping halfway through.
  • Wash and dry the tomatoes. Cut them in half, and grate them using a box grater, discarding the stem and skins.
  • Once the tomatoes are grated, reserve in a small bowl and add about 1 tablespoon of olive oil and a pinch of salt. Taste, and adjust if necessary.
  • Cut the clove of garlic in half and rub the raw garlic on the toasted bread. Then carefully spoon the tomato mixture onto the slices of garlic toast, and top with a drizzle of extra virgin olive oil and a sprinkle of sea salt.
  • Optionally, top with a slice of jamón (Serrano or Iberian) for additional flavor, and a more hearty toast. Enjoy!

Nutrition Facts : Calories 217.66 kcal, Carbohydrate 35.65 g, Protein 7.5 g, Fat 5.24 g, SaturatedFat 0.95 g, TransFat 0.02 g, Sodium 384.56 mg, Fiber 3.45 g, Sugar 5.43 g, UnsaturatedFat 3.93 g, ServingSize 1 serving

PAN CON TOMATE WITH JAMON AND CHEESE



Pan Con Tomate with Jamon and Cheese image

Provided by Justin Chapple

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 7

4 large slices rustic bread, halved
Extra-virgin olive oil
1 large clove garlic
1 large ripe tomato (or 2 medium), halved
Flaky sea salt and freshly ground black pepper
4 thin slices speck or prosciutto, torn (optional)
Shredded or shaved Manchego cheese, for topping

Steps:

  • Preheat a grill or grill pan over high heat.
  • Brush the bread with olive oil and grill, turning, until lightly charred on both sides, about 6 minutes. Transfer to a plate and immediately rub the bread on both sides with the garlic clove.
  • Meanwhile, working over a bowl, grate the cut sides of the tomato on a box grater until only the skin remains; discard the skin. Stir in 1 tablespoon of olive oil and season with salt and pepper.
  • Spoon some of the tomato pulp onto each toast and top with the speck, if using, and Manchego cheese. Sprinkle with flaky sea salt and serve.

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