Pintxo Obsessed: Pan Tumaca con Jamon Iberico (Bread with Tomato and Cured Ham)

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I’ve gone pintxo crazy! First a Spanish omelet for brunch and now a ridiculously easy Spanish snack. I was a bit skeptical about this pintxo (which I found in my new handy Pintxo book) — it seemed too simple. I mean it’s just a little tomato in olive oil on toasted bread with some ham, big whoop… but oh man, this is amazing!

Breakfast in Bed(stuy) / Pan Tumaca con Jamon Iberico (Bread with Tomato and Cured Ham)

First, it’s stupid easy to make this so really, you have no excuse. Second, it’s perfect for a little afternoon snack, as Hors d’oeuvres for a party or even a little tapas night meal. Paired with some meats, some cheeses, a glass of wine, it would be perfect! But I also love the versatility and accessibility of this dish. If you use tomatoes from the farmer’s market and fancy olive oil and really expensive authentic Iberico ham (as this recipe calls for which is WAY out of my budget) it would knock your socks off. But even if you just use some nice tomatoes from the grocery store, and cheat by using prosciutto, it’s still going to be amazing!

Keep this “recipe” in your back pocket. I promise you, it’s worth it.

Breakfast in Bed(stuy) / Pan Tumaca con Jamon Iberico (Bread with Tomato and Cured Ham)

Pan Tumaca con Jamon Iberico 

or Bread with Tomato and Cured Ham

4 thick slices of bread (I chose Foccacia)

extra virgin olive oil

2 ripe tomatoes, halved

1 clove of garlic, finely chopped

salt

8 slices of prosciutto

(From my ingredients, I apparently gave this a little Italian flair)

Grill or toast thick slices of bread and brush with olive oil. Grate the halved tomatoes and squeeze the flesh from each half into a bowl along with the garlic and a drizzle of oil.
Season the tomato flesh with a dash of salt and spread evenly onto the toasted bread. Top with a slice of cured ham.
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Pan Tumaca con Jamon Iberico (Bread with Tomato and Cured Ham)
 
Cuisine: Spanish
Ingredients
  • 4 thick slices of bread (I chose Foccacia)
  • extra virgin olive oil
  • 2 ripe tomatoes, halved
  • 1 clove of garlic, finely chopped
  • salt
  • 8 slices of prosciutto
Instructions
  1. Grill or toast thick slices of bread and brush with olive oil.
  2. Grate the halved tomatoes and squeeze the flesh from each half into a bowl along with the garlic and a drizzle of oil.
  3. Season the tomato flesh with a dash of salt and spread evenly onto the toasted bread. Top with a slice of cured ham.
 

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