Pan con Tomate

Method

1. 1
   • baguette 1

   Toast the bread — Toast the baguette halves until golden and crisp, either on a grill pan or under a broiler.

   ⏱4 min
2. 2
   • garlic 3

   Rub with garlic — While still warm, rub the cut side of each bread half generously with the halved garlic cloves.

3. 3
   • tomato 4

   Rub with tomato — Rub the cut side of the ripe tomato halves over the bread, pressing to release the pulp and juice so it soaks in, then discard the skins.

4. 4
   • olive oil 4 tbsp
   • salt 1 tsp
   • ham 80 g
   • anchovy fillet 8
   • fresh parsley 1 tbsp

   Drizzle and serve — Drizzle generously with extra virgin olive oil, sprinkle with salt, and serve immediately while the bread is still warm and crisp. Top with Serrano ham, anchovies or parsley if you like, though it is just as loved plain.