Spanish Ham With Crusty Bread Chopped Tomato Food

PAN CON TOMATE RECIPE (SPANISH TOMATO BREAD)

Steps:

• Cut the bread into slices of toast with medium thickness. Arrange on a baking sheet, and toast the bread slices in the oven at 250°F (120°C) for about five to ten minutes, flipping halfway through.
• Wash and dry the tomatoes. Cut them in half, and grate them using a box grater, discarding the stem and skins.
• Once the tomatoes are grated, reserve in a small bowl and add about 1 tablespoon of olive oil and a pinch of salt. Taste, and adjust if necessary.
• Cut the clove of garlic in half and rub the raw garlic on the toasted bread. Then carefully spoon the tomato mixture onto the slices of garlic toast, and top with a drizzle of extra virgin olive oil and a sprinkle of sea salt.
• Optionally, top with a slice of jamón (Serrano or Iberian) for additional flavor, and a more hearty toast. Enjoy!

CRUSTY BREAD, SLICED TOMATOES WITH LEMON, SLICED PIMENTOS, SPANISH CHEESE AND OLIVES

Steps:

• Preheat broiler to high.
• Cut bread in half then slit loaf lengthwise. Char the bread under broiler, then rub with crushed garlic and drizzle with oil. Cut bread into large, bite size cubes and transfer to a basket.
• Slice tomatoes and arrange on a platter. Dress with lemon juice and salt.
• Slice pimentos and place in a small serving dish. Slice or cube half of the manchego, leave the remainder whole with a utensil to cut with alongside. Serve on a cutting board. Place olives in a dish near cheese.
• Use party picks to stack tomatoes and or cheese and olives with bread cubes to pop into your mouth. Bread cubes are tasty with meat and mushroom bites as well.

SWEET AND SMOKEY SPANISH-STYLE HAM

Steps:

• Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound.
• Meanwhile, combine the sugar, paprika, garlic powder and oregano in a small bowl and stir until well mixed. Whisk in the olive oil until the mixture is a smooth paste.
• Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush the mustard all over the ham. Spread the spice paste with a spoon as evenly as possible all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast until the paste forms a very light brick red crust, turning once halfway through, about 25 minutes more.

SPANISH TOMATO BREAD WITH JAMON SERRANO (SERRANO HAM)

Steps:

• Mix together the chopped tomatoes, garlic glove, olive oil, salt and pepper. Keep in the fridge until needed.
• To serve, toast 20 slices of baguette. Spoon a little tomato topping on to each piece of toast. Tear 5-6 slices of jamón serrano into pieces and put one piece on each slice of bread.

SPANISH TOMATO BREAD WITH SERRANO HAM

Steps:

• Mix together the chopped tomatoes, garlic glove, olive oil, salt and pepper. Keep in the fridge until needed.
• Toast 20 slices of baguette.
• Spoon a little tomato topping on to each piece of toast.
• Tear 5-6 slices of Serrano ham into pieces and put one piece on each slice of bread.

SPANISH TOMATO BREAD WITH JAMóN SERRANO

Steps:

• Mix together the chopped tomatoes, garlic clove, olive oil, salt and pepper. Keep in the fridge until needed.
• To serve, toast 20 slices of baguette. Spoon a little tomato topping on to each piece of toast. Tear 5-6 slices of jamón Serrano into pieces and put one piece on each slice of bread.