Jamón Ibérico

Method

Toast the bread slices lightly until golden and crisp. Whilst still warm, rub the cut garlic clove across the surface of each slice to impart flavour. Cut the tomato in half and rub the flesh gently onto the bread, allowing the juices to absorb. Drizzle each slice with a small amount of extra virgin olive oil and season with a light sprinkle of sea salt and black pepper. Arrange the Jamón Ibérico slices loosely on each bread base, folding them gently to avoid breaking the delicate cured meat. Serve immediately at room temperature, allowing the natural oils of the jamón to complement the simplicity of the preparation.