𓆝 𓆟 𓆞 𓆝  Pan con Tomate + Jamón Ibérico 𓆝 𓆟 𓆞 𓆝

Ingredients:

• Ciabatta (or rustic country-style bread with a mild flavor)

• Ripe tomatoes

• Garlic

• 1 clove (optional)

• Extra virgin olive oil

• Sea salt

• Hand-carved acorn-fed Ibérico ham

Recipe:

• Slice the ciabatta and toast it in the oven or a toaster until golden and crisp. The ideal texture is crunchy on the outside with a slightly tender center.

• If you enjoy garlic, peel the clove, cut it in half, and gently rub the cut side over the warm toast. This step is optional, but it adds subtle depth and warmth.

• Grate the tomatoes into a bowl using the coarse side of a grater, discarding the skin. If the tomatoes are very juicy, lightly strain them to remove excess water while keeping the pulp rich and concentrated.

• Spoon the grated tomato generously over the warm bread. Drizzle with good extra virgin olive oil and season with a pinch of sea salt.

• Finish by layering the Jamón Ibérico on top. The warmth of the toast will gently soften the fat, releasing its aroma and flavor.

• Serve immediately.