Pan con Tomate con Jamón Ibérico

1.Preheat your oven to 200°C (400°F).

2.Place the slices of rustic bread on a baking sheet and drizzle them with 2 tablespoons of extra virgin olive oil. Toast in the oven for about 5-7 minutes, or until they are golden and crispy.

3.While the bread is toasting, cut the tomatoes in half and grate them using a box grater into a bowl, discarding the skin. You should have a chunky tomato pulp.

4.Peel the garlic clove and cut it in half. Once the bread is toasted, rub the cut side of the garlic on each slice to impart flavor.

5.Spread the grated tomato evenly over each slice of toasted bread, pressing gently to absorb the juices.

6.Drizzle the remaining 2 tablespoons of extra virgin olive oil over the tomato-covered bread and sprinkle with salt to taste.

7.Top each slice with 2 slices of Jamón Ibérico, arranging them artfully over the tomato.

8.If desired, garnish with fresh basil leaves for an aromatic touch.