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Tuesday, August 28, 2012

Spanish tomato bread with Jamón Serrano

Oven-baked baguette with a herb and garlic butter filling (similar to the one we made for our Onion-tamarind soup), topped with a fresh tomato salsa and gloriously ethnic slices of the famous Jamon Serrano (air-dried in the Spanish mountain winds). 
An authentic and fast to make Spanish tapa (starter).
Recipe source: BBC's Good Food.

Last year: no cooking due to another kind of bun in the oven :)

Ingredients (serves 2-3):
  • 1 baguette 
  • 3 small tomatoes
  • some herb and garlic butter (or a little butter and herbs and 2-3 garlic cloves separately)
  • 4-5 slices of authentic Serrano ham
  • 1 teaspoon virgin olive oil
  • salt and pepper

Get (or make by pureeing the ingredients together) the herb and garlic butter. Slice a baguette half-way and fill the cuts with a little of the butter. Bake at 200 degrees C for 10 minutes. More graphic instructions here, if you need them.

Meanwhile, wash and start chopping the tomatoes:

Put the cubes into a small bowl and toss with olive oil, salt and pepper to taste. Let aside. When the baguette is done, take it out and grab the salsa. Also get the Serrano ham.

Pull the individual slices from the baguette and top them with a little tomato mix. Top again with about half a slice of ham, folded if necessary, on each slice of bread.

It's done, dig in! :)


  1. Fabulous recipe! I have a ton of tomatoes and this is a perfect way to use them up - thanks!!
    Mary x

    1. You will enjoy it if you choose to make it. Another great way to use up tomatoes this time of the late summer is this soup:

      Thanks for stopping by.

  2. Hi Miriam & Bodgan, this look really great. Thanks for sharing this simple recipe.

    Have a nice week ahead.


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