Cooking time: A few minutes
(Pan tostado con tomate y jamón serrano)
- Toast the bread lightly on both sides.
- Scrub the toasted slices with the halved tomato, squeezing out juice and pulp onto the bead.
- Drizzle the toasts with the Spanish olive oil.
- 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.
Energy (kcal): 350
Protein (g): 22,1
Fat (g): 18.2
Carbohydrates (g): 24.4
Fibre (g): 1.4
Thiamin (mg): 0.4
Niacin (mg): 5.0
Iron (mg): 2.3
Photo by: Toya Legido / ©ICEX
Wine Match: Adrienne Smith / ©ICEX.
Collaboration : Instituto Español de Comercio Exterior
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