At any taberna or local café, you’ll likely find tostadas on the menu, served with a variety of toppings. This dish originated in Catalonia, where it’s called pa amb tomàquet. My favorite tostada comes topped with fresh tomato and jamón ibérico, usually finished with a drizzle
of olive oil and a sprinkle of coarse salt. It’s a simple yet incredibly flavorful snack, perfect as a light breakfast or a tasty tapa!

Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: 4

Ingredients

• 1 sourdough baguette, (you can alternatively use ciabatta or other
  baguette of your choice)
• 4 Roma or beefsteak tomatoes,, grated
• 2 garlic cloves,, minced or rubbed
• 3 ounces Jamón Iberico
• Top with olive oil, flakey salt, and cracked pepper
• Salt to taste

Preparation

1. Preheat your oven to 350 degrees. Slice your baguette on the bias and
   place in a baking sheet with olive oil to toast, about 5-7 minutes until
   browned and toasted throughout.
2. In the meantime, take your tomatoes and cut them in half
   horizontally. Rub the tomatoes on a box grater and grate until a
   tomato mixture is formed. Season with salt. Set aside.
3. When your bread is out of the oven, take a raw garlic clove and rub it
   against the toast (this really helps get out the garlic flavor!) Top with
   your tomato mixture, your Jamón Iberico (desired amount per slice
   of bread). Season with flakey salt, pepper and finish with olive oil.
   Serve immediately and enjoy!