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Serrano Ham with Crusty Tomato Bread




Source of Recipe


Life Script


Recipe Introduction



For this classic tapas morsel, sweet and garlicky tomato spread is the perfect companion for thin slices of salty, dry-cured Spanish ham. Plum tomatoes are called for because they contain less water and therefore have a more intense flavor when they are slow-roasted.



List of Ingredients




Serrano Ham with Crusty Tomato Bread


12 plum tomatoes
4 tablespoons garlic oil, (see Note), divided
2 teaspoons dried oregano
3/4 teaspoon kosher salt
1 whole-grain baguette, cut into 24 slices, or 12 pieces whole-grain bread, cut in half
6 ounces thinly sliced Serrano ham, (about 24 slices; see Note)

Recipe





To prepare tomatoes: Preheat oven to 300°F. Coat a large rimmed baking sheet with cooking spray.

Cut tomatoes in half lengthwise and place on the prepared baking sheet. Sprinkle each half with some oil, some oregano and salt. Roast for 2 hours. When cool enough to handle, coarsely chop the tomatoes and transfer (with juices) to a serving bowl.

To serve tapas:
Shortly before serving, preheat oven to 350°F.

Place bread on a baking sheet and brush with some of the remaining garlic oil. Bake until slightly crispy, but not hard, 2 to 4 minutes per side. Let cool slightly. To serve, arrange the bread on a large platter with ham and the bowl of tomato mixture for spreading.
Per serving
Calories 152 kcal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 14 g
Dietary Fiber 3 g
Fat 7 g
Saturated Fat 1 g
Monosaturated Fat -
Polysaturated Fat -
Protein 9 g
Potassium 221 mg
Sodium 484 mg
Iron -
Cholesterol 8 mg tomatoes and transfer (with juices) to a serving bowl.