Iberico Bellota Ham, Pan con Tomate & Olive Oil

Instructions

Toast until golden and crisp (but not too hard).

Lightly rub the toast with garlic.

Grate the tomato (or rub cut tomato directly onto bread).

Add a pinch of sea salt.

Drizzle generously with olive oil.

Gently lay ham over the top.

Let it sit for 30–60 seconds—the warmth softens the fat.

80g Iberico Bellota Ham (hand-sliced)

2 slices rustic sourdough or ciabatta

1 ripe tomato (or 2 small vine tomatoes)

2 tbsp high-quality extra virgin olive oil

1 small garlic clove

Flaky sea salt

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