Pan con Tomate with Jamón
Pan con Tomate is a quick, easy Spanish tapa with toasted ciabatta, fresh tomato pulp, savory jamón, and creamy Manchego cheese, garnished with thyme and olive oil.
Servings: 2 servings
Calories: 131kcal
Ingredients
- 1 ciabatta roll cut in half, horizontally
- 1 garlic clove
- 3-4 medium tomatoes cut in half
- 2-4 slices of jamón
- Aged Manchego cheese shaved
- 3-4 sprigs of fresh thyme leaves removed and roughly chopped
- Olive oil for drizzling
Instructions
- Toast the ciabatta in the oven or in a dry pan, until lightly golden brown.
- Rub the garlic clove all over the inside of the ciabatta halves.
- Place a strainer or small sieve over a bowl and use a hand grater to grate the tomatoes pulp until only the skin is leftover.
- Spoon the tomato pulp onto the toasted ciabatta and top with 1-2 slices of jamón and a few shavings of aged Manchego.
- Garnish with fresh thyme leaves and a drizzle of olive oil.
Notes
- Use Room Temperature Tomatoes: Leave tomatoes on the counter for the best flavor.
- Don't Make Ahead: This isn't the best recipe to make ahead of time. You can grate the tomato, but layer right before serving
- Type of Bread: Look for a bread that is thick with some texture, such as ciabatta bread.
Nutrition
Calories: 131kcal | Carbohydrates: 21g | Protein: 9g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 8mg | Sodium: 422mg | Potassium: 452mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1.608IU | Vitamin C: 28mg | Calcium: 27mg | Iron: 1mg