Spanish Ham With Crusty Bread Chopped Tomato Recipes

SPANISH TOMATO BREAD WITH JAMóN SERRANO

Steps:

• Mix together the chopped tomatoes, garlic clove, olive oil, salt and pepper. Keep in the fridge until needed.
• To serve, toast 20 slices of baguette. Spoon a little tomato topping on to each piece of toast. Tear 5-6 slices of jamón Serrano into pieces and put one piece on each slice of bread.

SPANISH HAM WITH CRUSTY BREAD & CHOPPED TOMATO

Steps:

• Sit a box grater on a plate and grate the tomatoes, leaving behind the skin. Drain the pulp in a small sieve, then mix the pulp with 2 tbsp of olive oil and season.
• Brush the bread with oil and toast or griddle until golden. Rub one side with the cut side of the garlic. Just before serving, spoon some of the tomato onto each slice. Finish with a piece of ham, push in a cocktail stick and sprinkle over black pepper.

SPANISH TOMATO BREAD WITH JAMóN SERRANO

Steps:

• Mix together the chopped tomatoes, garlic clove/s, olive oil, salt and pepper.
• Keep the mixture in the fridge until needed.
• To serve, toast the slices of baguette. Spoon a little tomato topping on to each piece of toast.
• Tear the slices of jamón serrano into pieces and put one piece on each slice of bread.
• Arrange on a large attractive plate, sprinkle with chopped basil or flat leaf parsley and eat!

CRUSTY BREAD, SLICED TOMATOES WITH LEMON, SLICED PIMENTOS, SPANISH CHEESE AND OLIVES

Steps:

• Preheat broiler to high.
• Cut bread in half then slit loaf lengthwise. Char the bread under broiler, then rub with crushed garlic and drizzle with oil. Cut bread into large, bite size cubes and transfer to a basket.
• Slice tomatoes and arrange on a platter. Dress with lemon juice and salt.
• Slice pimentos and place in a small serving dish. Slice or cube half of the manchego, leave the remainder whole with a utensil to cut with alongside. Serve on a cutting board. Place olives in a dish near cheese.
• Use party picks to stack tomatoes and or cheese and olives with bread cubes to pop into your mouth. Bread cubes are tasty with meat and mushroom bites as well.

CHARRED SPANISH HAM AND CHEESE MELTS AND "HOT" OLIVES WITH HERBS AND SPICES

Steps:

• Layer serrano and cheese in equal amounts on 4 slices of bread. Grind the hot pickled vegetables and the sweet pickle relish in food processor and pulse chop to make a relish. Spread the relish evenly on sandwich tops and set into place.
• Place olives in a foil pouch and season with thyme, lemon zest, cumin seeds and red pepper flakes. Drizzle with extra-virgin olive oil and seal the pouch. Place pouch on grill and cook a few minutes on each side to heat the olives, herb and spices.
• Preheat grill or grill pan to medium high.
• Place sandwiches on grill and weight down with heavy skillet or a brick covered in foil. Char and heat the sandwiches through, about 2 to 3 minutes on each side.
• Cut sammies in half and serve with "Hot" Olives alongside.

SPANISH-STYLE GARLIC SHRIMP WITH HAM AND BELL PEPPERS

Steps:

• Rinse the shrimp and pat them dry. Sprinkle the shrimp on both sides with the salt and let them stand between layers of paper towel for 10 minutes. In a large heavy skillet cook the garlic in the oil over moderate heat, stirring, until it is golden and transfer it with a slotted spoon to a small bowl. Add the ham and the red pepper flakes to the skillet and cook the mixture, stirring, for 3 to 5 minutes, or until the ham deepens in color. Add the bell pepper and cook the mixture, stirring, until the bell pepper is softened. Add the shrimp and sauté the mixture over moderately high heat, turning the shrimp, for 3 minutes. Add the Sherry and the garlic and simmer the mixture, stirring and turning the shrimp occasionally, until the shrimp are just cooked through. Transfer the shrimp mixture to a heated serving dish, sprinkle it with the parsley, and serve it with the bread.

PAN TOMACA (SPANISH TOMATO BREAD)

Steps:

• Place tomato in a blender; blend until smooth.
• Toast the bread until browned, 1 to 3 minutes. Rub each slice of toast with garlic; this is easier to do if the peel is left on.
• Top each slice of toast with pureed tomato. Drizzle with olive oil and sprinkle with salt.

SPANISH CHORIZO AND TOMATO SCRAMBLED EGGS

Steps:

• Heat olive oil in a skillet over medium-high heat. Add chorizo and cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes and season with a pinch of salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes.
• Beat eggs with salt, pepper, and paprika in a small bowl. Stir seasoned eggs into tomato mixture in the skillet. Reduce heat to medium-low and cook and stir until the eggs are set, 3 to 5 minutes.