Pan con Tomate with Jamón Serrano

Toast the bread slices until golden brown and crisp. You can use a toaster, a toaster oven, or a dry skillet over medium heat for 2-3 minutes per side.

Once toasted, immediately rub one side of each bread slice vigorously with the peeled garlic clove. This infuses a subtle garlic flavor.

Take the halved tomato and grate it directly over a small bowl, discarding the skin. Alternatively, you can finely chop the tomato.

Spread the grated tomato pulp evenly over the garlic-rubbed side of each toast slice.

Drizzle 1 tablespoon of extra virgin olive oil over each tomato-topped toast.

Season each toast with a pinch of sea salt and freshly ground black pepper.

Arrange 2 slices of Jamón Serrano artfully on top of each tomato toast and serve immediately.