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Pan Tomate

In this version of pan tomate, Serrano ham and sun-dried tomato butter create a Spanish-inspired union of savory flavors.

  • Yield: Makes 2 dozen
Pan Tomate

Photography: Sang An

Source: Martha Stewart Weddings, Spring 2002


  • 8 tablespoons (1 stick) unsalted butter, softened
  • 2 tablespoons tomato paste
  • 1 teaspoon sherry vinegar
  • 1/2 teaspoon coarse salt, plus more for seasoning
  • Freshly ground pepper
  • 24 slices white bread
  • 1 garlic clove, lightly smashed
  • 6 ounces Serrano ham, thinly sliced
  • 5 oil-packed sun-dried tomatoes, drained and thinly sliced
  • 2 sprigs oregano, leaves pulled from stems


  1. Preheat grill or broiler. In a small bowl, stir together butter, tomato paste, sherry vinegar, and salt; season with pepper. Set aside.

  2. Place bread on grill or under broiler until lightly toasted on both sides. Transfer to a wire rack; rub top of each slice with garlic, and let cool.

  3. Using a small offset spatula, spread 1 teaspoon tomato butter on each bread slice; top with a ham slice. Using a 2-inch square cookie cutter or serrated knife, cut out squares. Spread a dab of tomato butter on ham; garnish with sun-dried tomato and oregano. Serve immediately.

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