Bruschetta with Serrano Ham

Ingredients for 12 servings:

• 1 kg tomatoes
• 5 cloves garlic
• ½ small onion(s)
• 6 small rolls (baguette), for home baking
• 100 g ham (Serrano), or another mild
• 70 ml olive oil, preferably strong
• 15 black olives, pitted
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Tapas, Spanish bruschetta with ham

Preheat the oven to 200°C (400°F). Finish baking the rolls in the oven. Meanwhile, dice the tomatoes and remove the seeds. Finely chop the onions and olives, and mince the garlic cloves. Add everything to the tomato pieces, season with salt and pepper, and drizzle with olive oil. Stir through and let stand for 1 hour, if possible. Cut open the rolls, spread the mixture on top about 1-2 cm thick, and finally place the ham in suitable pieces on top. It’s best to do this about 1 hour before serving so the rolls can rest a little longer. At first glance, you might not think that smoked ham and tomatoes go so well together, but I find this version a significant improvement over regular bruschetta. You can leave out the onions and olives, but I think they’re very good with it. Either way – ultra-healthy and delicious. One of my favorite recipes, often served in southern Spain and the Canary Islands.