Wednesday, December 5, 2007

Just in time for Channukah!

Real Spanish ham has come to America! I’ll no longer have to sneak vacuum-sealed packages of jamón ibérico into my luggage when I go back to the States!

In honor of the arrival of Spain’s greatest food, here’s a Catalan recipe for toasted bread with Spanish ham and tomato.

Jamón con pan tomaca (pa amb tomàquet)

- 1 large slice of chapata or other crusty bread
- Olive oil
- 1 ripe tomato at room temperature
- 1 or 2 slices of jamón Serrano or jamón ibérico
- A pinch of salt

Toast the slice of bread. Slice the tomato and rub it onto the toasted bread (you want only the inside of the tomato, not the skin). Drizzle olive oil over the tomato and add salt to taste. Place the slice(s) of ham on top of the tomato.

Other serving suggestions:
- Slice a clove of garlic in half and rub it across the toasted bread before adding the tomato.
- Instead of topping the bread with jamón, use slices of queso manchego.

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