Pan con Tomate con Jamón Ibérico

1Preheat your oven to 200°C (400°F).

2Place the slices of rustic bread (4) on a baking sheet and drizzle them with 2 tablespoons of extra virgin olive oil (4 tablespoons). Toast in the oven for about 5-7 minutes, or until they are golden and crispy.

3While 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.

4Peel the garlic (1 clove) clove and cut it in half. Once the bread is toasted, rub the cut side of the garlic (1 clove) on each slice to impart flavor.

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

6Drizzle the remaining 2 tablespoons of extra virgin olive oil (4 tablespoons) over the tomato-covered bread and sprinkle with salt to taste.

7Top each slice with 2 slices of Jamón Ibérico (8), arranging them artfully over the tomato.

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