Pan con Tomate con Jamón Ibérico

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Издатель
Ingredients

1 small ciabatta loaf
2 very ripe tomatoes
1 small garlic clove
Extra-virgin olive oil
Flaky salt
3–4 oz jamón ibérico

Directions

Slice the ciabatta in half lengthwise and drizzle the cut side lightly with olive oil.

Heat a skillet over medium-high heat and toast the ciabatta cut-side down for 2–4 minutes, until golden.

While the bread is still warm, lightly rub the toasted side with the cut garlic clove.

Cut the tomatoes in half and grate them on the large holes of a box grater, stopping when you reach the skin. Stir the grated tomato with a generous drizzle of olive oil and a pinch of flaky salt.

Spoon the tomato over the toasted ciabatta, letting some of the juices soak into the bread.

Finish with another drizzle of olive oil and loosely drape the jamón ibérico over the top.
Категория
Блюда на сковороде
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