Pan Con Tomate With Jamon And Cheese Recipes

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PAN CON TOMATE WITH JAMóN SERRANO



Pan Con Tomate with Jamón Serrano image

Provided by Lindsey Baruch

Time 35m

Number Of Ingredients 6

1 sourdough baguette ((you can alternatively use ciabatta or other baguette of your choice))
4 roma or beefsteak tomatoes, (grated)
2 garlic cloves, (minced or rubbed)
3 ounces Jamón Serrano
top with olive oil, flakey salt, and cracked pepper
salt to taste

Steps:

  • Preheat your oven to 350 degrees. Slice your baguette on the bias and place in a baking sheet with olive oil to toast, about 5-7 minutes until browned and toasted throughout.
  • In the meantime, take your tomatoes and cut them in half horizontally. Rub the tomatoes on a box grater and grate until a tomato mixture in formed. Season with salt. Set aside.
  • When your bread is out of the oven, take a raw garlic clove and rub it against the toast (this really helps get out the garlic flavor!) Top with your tomato mixture, your Jamón Serrano (desired amount per slice of bread). Season with flakey salt, pepper and finish with olive oil. Serve immediately and enjoy!

PAN CON TOMATE WITH JAMON AND CHEESE



Pan Con Tomate with Jamon and Cheese image

Provided by Justin Chapple

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 7

4 large slices rustic bread, halved
Extra-virgin olive oil
1 large clove garlic
1 large ripe tomato (or 2 medium), halved
Flaky sea salt and freshly ground black pepper
4 thin slices speck or prosciutto, torn (optional)
Shredded or shaved Manchego cheese, for topping

Steps:

  • Preheat a grill or grill pan over high heat.
  • Brush the bread with olive oil and grill, turning, until lightly charred on both sides, about 6 minutes. Transfer to a plate and immediately rub the bread on both sides with the garlic clove.
  • Meanwhile, working over a bowl, grate the cut sides of the tomato on a box grater until only the skin remains; discard the skin. Stir in 1 tablespoon of olive oil and season with salt and pepper.
  • Spoon some of the tomato pulp onto each toast and top with the speck, if using, and Manchego cheese. Sprinkle with flaky sea salt and serve.

SEAMUS MULLEN'S PAN CON TOMATE



Seamus Mullen's Pan Con Tomate image

Pan con tomate is traditionally a humble dish, a way to make a single tomato and some old bread serve a family for lunch. For Tertulia's version, use a box grater to shred the best tomato you can find. Microplane some garlic into it. Add salt and a big drizzle of fruity Spanish olive oil, then a little less of sherry vinegar. You'll heap this mixture onto a few thick slices of bread, and then scrape most of the tomato off. Add more olive oil and sprinkle with flaky sea salt.

Provided by Sam Sifton

Categories     easy, quick, appetizer

Time 15m

Yield Serves4-6

Number Of Ingredients 7

2 best-quality tomatoes, very ripe
4 cloves garlic, peeled
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, ideally Spanish, plus extra for finishing
2 tablespoons sherry vinegar
4-6 slices thick-cut crusty bread
Maldon sea salt or other flaky salt, to taste

Steps:

  • Grate the tomatoes on a box grater. Using a microplane, grate the garlic onto the tomatoes. Season with kosher salt, the olive oil and the vinegar, and stir lightly to combine.
  • Toast or grill the bread until it is lightly charred.
  • Place a heaping tablespoon of the grated tomato mixture onto the bread, then wipe most of it off with the spoon. Drizzle with olive oil again, add the sea salt, then serve immediately.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 178 milligrams, Sugar 3 grams, TransFat 0 grams

PAN CON TOMATE



Pan Con Tomate image

Some version of tomatoes on toast - a juicy American B.L.T. or Italian tomato-topped bruschetta - is always a good idea, but that's especially true during high summer, when tomatoes are at their peak. One superior combination comes from Barcelona, where a slice of toast is rubbed with garlic and juicy ripe tomatoes, then anointed with olive oil. Most Catalan cooks simply cut the tomato crosswise and vigorously massage the toasted bread with the cut side. Others grate the tomato flesh and spoon it over the bread. This version adds tomato slices and a scattering of cherry tomatoes for a substantial first course.

Provided by David Tanis

Categories     dinner, lunch, snack, weekday, finger foods, appetizer, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

3 or 4 very ripe medium tomatoes (about 1 1/2 pounds)
1 pint cherry tomatoes (about 12 ounces)
4 to 6 large slices sturdy sourdough bread, about 1/2-inch thick
4 to 6 garlic cloves, peeled
Salt and pepper
Extra-virgin olive oil
Basil leaves, for garnish (optional)

Steps:

  • Cut 2 tomatoes in half crosswise. Place a box grater in a shallow bowl and grate the tomato flesh from the cut sides, pushing through the large holes. You should have 1 cup or so of coarse tomato purée. Set purée aside, and discard tomato skins.
  • Cut remaining large tomatoes into 1/4-inch slices. Cut cherry tomatoes in half. Set aside.
  • Toast the bread until nicely browned and crisp. (Toasting over a charcoal grill yields a rich, smoky flavor, but a toaster, toaster oven or broiler works just as well.)
  • With your fingers, rub the top of each toast with a garlic clove. You will see the cloves get smaller as the garlic is dispersed, pushed into the bread. (For a less garlicky toast, press lightly when rubbing.)
  • Place toasts on a platter or individual plates. Spoon and spread a heaping tablespoon of tomato purée over each toast. Then arrange tomato slices and cherry tomatoes randomly on top.
  • Sprinkle generously with salt, pepper and a tablespoon of extra-virgin olive oil per toast. Garnish with whole or torn basil leaves, if using.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 4 grams, Carbohydrate 49 grams, Fat 6 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 597 milligrams, Sugar 8 grams, TransFat 0 grams

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