Tomato-Rubbed Bread with Serrano Ham (Pan con tomate y jamon de serrano)

• 2 ripe tomatoes, halved crosswise
• 4 slices rustic sourdough bread, toasted
• Spanish extra-virgin olive oil, for drizzling
• Salt
• 4 thin slices Serrano ham

1. The Modern Way Rub the cut sides of the tomato onto the toast until the flesh is gone.
2. Throw away the skins.
3. Drizzle with olive oil and season with salt.
4. Top each toast with a slice of Serrano ham.
5. Drizzle with a little more olive oil and serve.
6. The Modern Way Place a grater over a large mixing bowl.
7. Rub the cut sides of the tomatoes over the grater until the flesh is gone.
8. Throw away the skins.
9. Add 3 tablespoons of olive oil to the tomato in the bowl.
10. Season with salt.
11. Toast the bread.
12. Spoon the tomato mixture onto the toast and top with a slice of ham.
13. Drizzle with a little olive oil and serve.

tomatoes, bread, olive oil, salt, thin slices serrano ham

Taken from www.foodandwine.com/recipes/aspen-2005-tomato-rubbed-bread-with-serrano-ham-pan-con-tomate-y-jamon-de-serrano (may not work)