Tomato Bread with Ibérico

Tomato Bread with Ibérico
Photo by Avec Eric LLC


  • ½ lb. thinly sliced Ibérico ham or Serrano ham
  • Extra virgin olive oil
  • 2 ripe tomatoes, cut in half
  • Coarse sea salt
  • Freshly ground black pepper
  • ¼ loaf crusty bread such as a baguette or ciabatta
  • 2 garlic cloves

Cut the loaf of bread crosswise into 1/2-inch-thick slices. Toast the bread slices until they are golden brown. Lightly rub the toasted bread with the garlic clove, then rub the tomato, cut side down, thoroughly into the toasts. Top the toasts with a couple of slices of Ibérico ham, drizzle the o...

View full recipe at Fine Cooking


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