Toasts With Tomato, Onions and Serrano Ham

• 8 1/4-inch-thick diagonal slices baguette
• 1/2 ripe tomato
• 4 thin slices Serrano ham
• 8 roasted cipollini onions (or any other roasted onion), marinated in oil, halved
• Extra-virgin olive oil for sprinkling
• Freshly ground black pepper

1. Lightly toast the baguette slices.
2. Rub 1 side of the warm toasts with the tomato half.
3. Tear the ham slices in half and lay in folds on the toasts.
4. Top each with 2 onion halves.
5. Sprinkle with olive oil, then coarsely grind black pepper over the top.

baguette, tomato, thin slices serrano ham, onions, extravirgin olive oil for sprinkling, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/11113 (may not work)