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Serrano Ham with Crusty Tomato Bread

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  2 Hours 30 Minutes
  12 servings
This classic tapas combination of cured ham, bread and tomato is eaten in many forms all over Spain. Here, tomatoes are slow-roasted into a sweet, garlicky spread and served on top of crisped bread with thin slices of ham.

Make Ahead Tip: Cover and refrigerate the roasted tomatoes (Steps 1-2) for up to 3 days. Bring to room temperature before serving.
12   plum tomatoes
4 tablespoons  garlic oil (see Ingredient 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 Ingredient Note)
Serrano Ham with Crusty Tomato Bread Recipe at
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 1/8 teaspoon garlic oil and some oregano and salt. Roast for 2 hours. When cool enough to handle, coarsely chop tomatoes and transfer (with juices) to a serving bowl.

To assemble 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 Serrano ham and the bowl of tomato mixture for spreading.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Spanish Tapas Appetizers: Easy Small Plates
Nutrition Facts per Serving
Yield:   12 servings
Calories: 161
Fat. Total: 8g
Protein: 10g
Carbohydrates, Total: 14g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 10mg
Sodium: 577mg
% Cal. from Fat: 45%
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