Ingredients
- 1 ripe beefsteak tomato
- 6 thick, bias cut, slices baguette
- 2 garlic cloves
- Extra-virgin olive oil
- Kosher salt
- 6 slices serrano ham
Directions
Preheat the grill to medium.
Cut the tomato in half and grate it on the coarse side of a box grater. Reserve the tomato pulp.
Grill the bread slices on both sides until they are slightly charred. When the bread comes off the grill rub each slice with a garlic clove and drizzle generously with olive oil. Top each toast with tomato pulp and a tiny sprinkle of salt. Cover tomato with a slice of ham and serve.
Cinchy!
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By ivyfour
Erie, CO
on August 10, 2012
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Was hoping for more.
By Lynn in MA
Central Massach...
on May 24, 2011
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Perfect! Definitely use Serrano ham if at all possible.
By Avocado Lady
Bonsall, CA
on January 14, 2011
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I made these toasts to go along with the Eggs Flamenco and Shrimp with Garlic and Olive Oil that Anne made on Secrets of a Restaurant Chef. These toasts were crunchy and delicious. I used a sprinkle parmesan instead of the salt. I didn't have serrano ham, so I used prosciutto. I prosciutto worked fine, but serrano ham would be even better. The next time I find serrano, I'll be making these with serrano.
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