Pamboli

Method

Slice the day-old bread into thick slices and lightly toast both sides until golden. Cut the ripe tomatoes in half and rub the cut side generously over the warm bread until it absorbs the juice and flesh. Rub each slice with a cut garlic clove, allowing the bread to soften slightly. Drizzle generously with extra virgin olive oil and season well with sea salt and freshly ground black pepper. Top each slice with a piece of jamón serrano and serve immediately at room temperature.