Restaurant Redo: Bread with Tomato spread & Jamon Serrano

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This is another restaurant inspiration from Jaleo – a tapas restaurant my husband and I visited when on a recent trip to DC. This is a pretty simple recipe, but simple is good and simple is awesome. You can make these portions as large or as small as you want. I created a couple of other items we had at Jaleo: apple/fennel salad and cauliflower w/ dates and olives. I made all of these for dinner one night when I had friends over – it took me right back to being in Jose’s restaurant in DC. I am still loving every bite!

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Restaurant dish – my inspiration

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My tapas spread at home – recreating all of the dishes we had a Jaleo

Ingredients:

  • 2-3 slices of bread – I suggest a farm-to-market bread, crusty sourdough is best
  • 1/4 lb of jamon serrano – you can purchase at a nice grocery store or specialty store deli
  • 3 ripe tomatoes on the vine
  • 1 tsp or so EVOO
  • salt
  • pepper

Directions:

  1. Half tomatoes crosswise
  2. Grate face of the tomato into a bowl. Discard skins.
  3. Strain the tomato mix through a mesh strainer. Discard the juice. If you don’t the tomato spread will be too thin and watery.
  4. Into the tomato mixture add in olive oil, salt and pepper (to your liking)
  5. Toast bread – important so that the bread doesn’t immediately absorb the tomato spread
  6. On one face of the bread spread however much tomato mixture as you like.
  7. Layer on 4-6 pieces of ham on each open face of bread
  8. Serve!
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Half tomatoes cross-wise

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Grating the face of the tomato into a bowl

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Discarding the skins

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Tomatoes after grating

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Straining the tomato mixture into bowl

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Adding olive oil and S&P

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Jamon Serrano

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Bread, layered with tomato and jamon serrano

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2 thoughts on “Restaurant Redo: Bread with Tomato spread & Jamon Serrano

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