Pan Con Tomate with Jamon and Cheese

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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4 large slices rustic bread, halved

Extra-virgin olive oil

1 large clove garlic

1 large ripe tomato (or 2 medium), halved

Flaky sea salt and freshly ground black pepper

4 thin slices speck or prosciutto, torn (optional)

Shredded or shaved Manchego cheese, for topping


  1. Preheat a grill or grill pan over high heat.
  2. Brush the bread with olive oil and grill, turning, until lightly charred on both sides, about 6 minutes. Transfer to a plate and immediately rub the bread on both sides with the garlic clove.
  3. Meanwhile, working over a bowl, grate the cut sides of the tomato on a box grater until only the skin remains; discard the skin. Stir in 1 tablespoon of olive oil and season with salt and pepper.
  4. Spoon some of the tomato pulp onto each toast and top with the speck, if using, and Manchego cheese. Sprinkle with flaky sea salt and serve. 
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