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