Spanish Tomato Bread with Jam n Serrano Recipe

Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 5 minutes


  • Bread: 1 baguette, preferably a rustic variety like sourdough or ciabatta
  • Tomatoes: 4 large, ripe tomatoes (Roma or beefsteak tomatoes are ideal)
  • Garlic: 1-2 cloves, minced (adjust to your taste)
  • Olive Oil: 3-4 tablespoons extra virgin olive oil, plus more for drizzling
  • Salt and pepper: To taste
  • Jamón Serrano: 6-8 thin slices
  • Optional: Fresh herbs like basil or parsley for garnish


Prepare the tomatoes:

  • Cut tomatoes in half crosswise.
  • Using a box grater (coarse side), grate the cut side of the tomatoes into a bowl, discarding the skins. You should be left with a juicy tomato pulp.
  • Stir in the minced garlic, olive oil, salt, and pepper to taste.

Toast the bread:

  • Slice the baguette into ½-inch thick slices.
  • Toast the bread slices in a toaster, under a broiler, or on a grill until lightly golden brown and crisp.
  • Garlic rub (optional): For an extra flavor boost, cut a garlic clove in half and gently rub the cut side over the toasted bread.

Assemble the toasts:

  • Spoon a generous amount of the tomato mixture onto each slice of toasted bread.
  • Top with a slice or two of Jamón Serrano, draping it over the tomato spread.
  • Drizzle with a little extra olive oil.
  • Garnish with fresh herbs if desired.


  • Best quality ingredients: The quality of tomatoes, olive oil, and Jamón Serrano makes a significant difference. Seek out the best you can find.
  • Bread choice: A crusty bread with a good crumb holds the tomato topping well.
  • Ripeness matters: Use ripe, flavorful tomatoes for the most delicious tomato mixture.
  • Season to taste: Don’t be afraid to adjust the garlic, salt, and pepper to match your preferences.
  • Serve immediately: This dish is best enjoyed immediately after assembly, while the bread is still crisp and the flavors are fresh.

Enjoy your tasty Pan Con Tomate with Jamón Serrano!


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