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Pan con Tomate with Serrano Ham Recipe

  • Yield: Makes 24 pieces

Source: Martha Stewart Weddings, Winter 2011


  • 1 baguette, cut into 24 half-inch slices
  • 1/4 cup olive oil
  • 2 cloves garlic, cut in half
  • 4 Roma tomatoes
  • teaspoon Coarse salt
  • 2 ounces serrano ham, thinly sliced


  1. Heat oven to 400 degrees. Lay bread slices on a rimmed baking sheet. Brush both sides with olive oil. Toast for 8 to 10 minutes, until lightly golden brown. Rub each piece of bread with the cut side of a garlic clove.

  2. Grate tomatoes on the large holes of a grater; discard the skins. Season with salt. Spoon 1 teaspoon tomato over each piece of bread. Arrange a small slice of ham over the tomato, and serve immediately.

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