Ingredients
- 3 sticks of baguette or small ciabatta (plus a gluten free roll)
- 8 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 roll).
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.
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 roll.
Rub toasted bread with garlic.
Drain the juice off the tomato and distribute between the slices of bread.
Top with jamon (roasted capsicum for vegan option).
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