Pan Con Tomate with Jamon and Cheese
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 131
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 20
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 5
- Sodium
- 388
- Total: 15 min
- Active: 15 min
Ingredients
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
Directions
- Preheat a grill or grill pan over high heat.
- 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.
- 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.
- 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.