This is a SUPER easy appetizer, literally takes five minutes to prepare and will make you look like a champ. Its intense combination of flavors pair well with beers, wines and (my fav) a bourbon and branch.
Jamon Serrano, or Serrano Ham, is a dry-cured ham similar to prosciutto, but sweeter and more intense. This ham is cured for a couple of years before it arrives at the store so it’s not a ham you’d stack on a sandwich. But its thin slices are ideal for laying on a pile of marinated tomatoes resting on a toasted crusty baguette. To me the best part is how the baguette soaks up the olive oil and vinegar from the tomatoes.
This is perfect for any gathering where you have to bring something (or you’re hosting), don’t have a ton of time and want to surprise and impress. Enjoy!
- 4 tomatoes, diced
- 1 garlic clove, finely chopped or mashed
- 3 tbsp Olive Oil
- 2 tbsp Balsamic vinegar
- Salt (I use a coarse grind sea salt)
- Pepper (if you can, use fresh coarse ground)
- Large baguette, sliced (15 to 20 slices)
- 5-6 slices of Serrano Ham (can substitute prosciutto)
- Combine the tomatoes, garlic, balsamic vinegar, and 2 tbsp of the olive oil.
- Heat oven to 325.
- Lay baguette slices on sheet tray, drizzle with remaining olive oil (or more!), sprinkle with salt and pepper.
- Place baguette slices in oven for a few minutes to toast until browned (don't fret about the whether the baguette slices are too crispy, they'll soften up by soaking up the tomato marinate).
- Tear the ham into shreds.
- To serve, spoon some of the tomato mixture on a baguette slice and top with some shreds of ham.
Photograph: Daniel Pantoja