← Nouns Cooking · Spanish

Ingredients

• 4 slices large slices of rustic bread or sourdough (or a halved baguette)
• 2 large, very ripe tomatoes
• 1 clove Garlic, peeled and halved
• 4 tbsp extra virgin olive oil
• flaky sea salt
• 4 slices jamón serrano, to serve (optional)

Method

1. Toast the bread under the grill, in a toaster or on a hot griddle pan for 2–3 min, until crisp and golden at the edges.
2. Rub the cut side of the garlic lightly over the hot toast; a little goes a long way.
3. Halve the tomatoes and grate the cut sides on the coarse side of a box grater into a bowl, until only the skin is left in your hand. Season the pulp with salt.
4. Spoon the tomato over the toast (or simply rub the cut tomato halves straight onto it, Catalan-style), drizzle generously with olive oil and finish with flaky salt. Add a slice of jamón on top if you like.

Tips

• Use the ripest, juiciest tomatoes you can find; slightly overripe ones are perfect here.
• Grate the tomato just before serving so it stays fresh and bright.
• The jamón topping makes it no longer vegetarian or vegan; leave it off to keep it meat-free.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Spain on a Fork