Cooking time: A few minutes

(Pan tostado con tomate y jamón serrano)

1. Toast the bread lightly on both sides.
2. Scrub the toasted slices with the halved tomato, squeezing out juice and pulp onto the bead.
3. Drizzle the toasts with the Spanish olive oil.
4. Serve topped with the Serrano ham slices.

Tomatoes, olive oil and serrano ham bring one thing to mind: Andalusia and its wonderful sherries. Try this tapa with an Amontillado –with its rich, nutty bouquet and dry mouth feel– and you won’t be disappointed.