Pan Con Tomate y Jamon o Pimientos Asados (Tomato bread with Cured Ham or Roasted Capsicum)

This recipe makes enough for a party, and includes gluten free and vegan options

Ingredients

  • 4 sticks of baguette or small ciabatta (plus two gluten free rolls)
  • 6 large, very ripe tomatoes
  • 3 large garlic cloves
  • 1 lemon
  • Extra virgin olive oil
  • 200g jamon, prosciutto or other cured ham (plus 100g roasted capsicum – vegan option)

Method

Slice the roasted capsicum.

Gently pull apart the jamon.

Slice the bread into 4cm thick slices (halve the gluten free rolls). 

Take a small slice off the end of each tomato then grate the tomatoes into a bowl, discarding the peel. Add a squeeze of lemon juice to taste.

Coat the bottom of a frypan with EVOO and fry both sides of bread slices until golden brown.  Use a separate pan for the gluten free rolls.

Rub toasted bread with garlic.

Drain the juice off the tomato and distribute between the slices of bread /gf rolls. 

Top with jamon (roasted capsicum for vegan option).

Tomato bread with cured ham

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