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)
To prepare tomatoes: Preheat oven to 300 degrees. 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 degrees 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 Publisher. All rights reserved.
nutrition information per serving
161 calories; 8g total fat; 1g total saturated fat; 10mg cholesterol; 577mg sodium; 14g carbohydrates; 3g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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