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).

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