Pan con Tomate with Jamón Serrano & Manchego
Pan con tomate is beautifully simple: crisp bread, a whisper of garlic and plenty of fresh tomato, finished with delicate Jamón Serrano and thinly sliced Manchego. With so few ingredients, there is nowhere for them to hide.
Directions
1. Prepare the Bread
Slice the baguette (see note) thinly on an angle to create long, elongated slices. Toast until crisp and nicely browned around the edges.
2. Introduce the Garlic
Cut a peeled garlic clove in half. While the toast is still warm, very lightly rub the cut side of the garlic across its surface. We're introducing the garlic to the bread—not encouraging a relationship. They don't even need to shake hands. A light touch is enough to leave behind just a hint of garlic before we move on to the tomato.
3. Add the Tomato
Cut a ripe tomato in half and remove the seeds and excess juice. Hold the tomato cut-side down against the toast and rub it firmly back and forth across the surface, using the bread like a grater and the tomato like a chunk of Parmigiano. As you rub, the bread will catch the tomato flesh and pulp while the skin stays behind in your hand. Keep going until you've given the toast a generous coating of fresh tomato.
4. Add the Jamón Serrano
Slice the Jamón Serrano thinly just before serving. You want slices thin enough to drape easily over the bread, but not so thin that they're difficult to separate. Tear the jamón into pieces and arrange it loosely over the tomato, using just enough to get a little in every bite without overwhelming it. See note for buying and slicing Jamón Serrano.
5. Add the Manchego
Slice the Manchego as thinly as practical and place a small piece over the Jamón Serrano. Use a light hand—the Manchego has a strong, distinctive flavor and should complement the mild tomato and jamón without overpowering them.
Notes
Pan con tomate is served on many different types of bread throughout Spain. For this version, I love a crusty baguette sliced thinly on an angle. It gives you elongated pieces with plenty of crisp surface area for the tomato and toppings.
Jamón Serrano is at its best shortly after it's sliced. If you're buying it from a deli counter, have it sliced as close to serving time as practical. Ask for slices thin enough to drape easily over the bread, but not so thin that they're difficult to separate.
Paul's Tips
In Spain, ripe tomatoes are available somewhere in the country nearly year-round. Here, we have to be a little more selective. Look for tomatoes that are deep red, ripe and juicy, but not overly soft. Avoid tomatoes that are rock-hard and bright red—they may look perfect, but they're often a sign of very little flavor. Unlike bruschetta, cherry tomatoes aren't a good substitute here. Choose the best full-size ripe tomatoes you can find.