Tomato Bread with Ibérico

Tomato Bread with Ibérico
Photo by Avec Eric LLC


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

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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