Spanish Tostada with Tomato, Oil and Ham
Spanish-Style Tomato Toast with Jamón Serrano
This simple Spanish breakfast proves that the best dishes come from perfect ingredients treated with respect. Ripe tomatoes get grated into jammy pulp, then layered onto crisp toast with silky olive oil and paper-thin jamón serrano. It's breakfast that tastes like sunshine and tradition.
SpanishMediterraneanBreakfastAppetizerQuick Meals
Nutrition
Ingredients
- 4 slicerustic bread, cut into thick slices
- 2 largelarge ripe tomatoes, peak season preferred
- 3 tbspextra virgin olive oil, fruity Spanish variety
- 4 ozserrano ham, thinly sliced
- 1 clovegarlic clove, peeled and halved(optional)
- coarse sea salt
Instructions
- Toast the bread slices in your toaster or under the broiler until they're golden brown and crispy all the way through. You want some real crunch here — this toast is the foundation and needs to hold up to the juicy tomato topping.⏱ 3 min
- Slice each tomato in half horizontally, then hold the cut side against the large holes of a box grater. Grate the flesh into a bowl, working until you reach the skin — then toss those peels. You'll end up with a chunky, jammy tomato pulp that's perfect for spreading.
- While the toast is still warm, rub each slice with the cut garlic clove if you're using it. The rough surface of the bread will grab the garlic and infuse each bite with subtle flavor.
- Spoon the grated tomato evenly across each toast slice, spreading it edge to edge. Don't be shy — you want a generous layer of that sweet tomato pulp covering every inch.
- Drizzle the olive oil generously over the tomato-topped toasts, then finish with a pinch of coarse salt on each one. The salt draws out the tomato juices and makes everything taste more vibrant.
- Arrange the serrano ham slices over the top, letting them drape naturally over each toast. Serve immediately while the bread is still crisp and the flavors are at their brightest.