With the extreme heat and humidity we’ve been seeing in Iowa, I’ve been dreaming of the cooler temperatures on the beaches of Southern Spain.
To feel the salty air on a brisk summer morning.
To bathe in the clean and gentle waters of the Mediterranean.
And, of course, to enjoy Spain’s finest tapitas while sitting outside with a friend over a cold Cruzcampo beer.
One of my favorite things about being in Spain is visiting the plazas (food market) early in the morning. Especially the plaza in San Lucar de Barrameda.
As you walk into the opening street, vendors selling a myriad of freshly brined olives and vegetables line the entryway.
Immediately to your right is a small bar in which we always stop to enjoy a fresh cafe con leche and pan con tomate y jamón.
Extra virgin olive oil sits on the table ready to be drizzled over the crisp morning toast.
The first crunch leading to a chewy soft interior is anything but magnificent. Savory by the cured jamón serrano yet sweetened by the finest and freshest summer tomatoes.
Completely satisfying and a cinch to make at home.
Pan con Tomate y Jamón, Toasted Bread with Tomato, Cured Serrano Ham and Drizzled with Extra Virgin Olive Oil
With only a few ingredients, you can enjoy this simple, seasonal, summer fare at your home.
- Serrano Ham
- 1 very fresh, ripe tomato
- 1 toasted baguette or Mexican bolillo
- 1 garlic clove, cut in half
- extra virgin olive oil for drizzling on top
1. This recipe starts with a small toasted baguette or Mexican bolillo, a soft and ripe summer tomato, garlic and jamón serrano.
2. Rub a sliced garlic clove on the toast.
3. With one half of a ripe tomato, smear it on the toast to release it’s juices.
4. Top with jamon serrano and drizzle with extra virgin olive oil.
That’s really it! Super easy and something I’m sure you’ll make again and again.
This was a sponsored post by Raposos Gourmet & Tapas.
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