Serrano Ham with Crusty Tomato Bread

By cindyandmojo

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.

Ingredients

• 12 plum tomatoes
• 4 tablespoon(s) garlic oil, divided
• 2 teaspoon(s) dried oregano
• 3/4 teaspoon(s) kosher salt
• 1 whole-grain baguette, cut into 24 slices, or 12 pieces whole-grain bre
• 6 ounce(s) thinly sliced Serrano ham , (about 24 slices; see Ingredient Note)

Preparation

Step 1

To prepare tomatoes: Preheat oven to 300 degrees F. 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.