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Pan con Tomate

Ashley Tarver, chef and owner of Copper Pot Kitchen
The savory, creamy notes of the Manchego complement the salty Serrano ham and the fruity sweetness of the bright heirloom tomatoes for a bruschetta-style appetizer that will keep you coming back for more!
3 from 3 votes
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Appetizer
Cuisine Spanish
Servings 4


  • 1 wide baguette
  • ½ cup extra virgin olive oil plus more for drizzling
  • 4 cloves of garlic
  • 3 large heirloom tomatoes
  • ¼ pound wedge of Manchego grated
  • 3 ounces Serrano ham
  • 4 cloves garlic
  • fresh black pepper


  • Preheat the oven to 350 degrees.
  • Slice baguette at an angle into 8 thick slices.
  • Using a grill brush, brush each baguette with olive oil. Lightly toast in oven for 5 minutes.
  • Peel and halve garlic cloves. Rub half a clove over each slice of bread, so bread soaks up the essence of the garlic. Discard cloves.
  • Slice tomatoes then halve each slice. Place two halves on each slice of bread.
  • Liberally sprinkle the Manchego over the tomato slices.
  • Divide Serrano ham into 8 portions and top each piece of baguette.
  • Finish with a drizzle of olive oil and cracked black pepper.


Tip: Silicone grill brushes are wonderful. Not only do they withstand the heat, they are easy to clean and don’t leave bristles behind!
Tip: Use a vegetable peeler to peel cheese for fun, thin strips. Start peeling on the side of the wedge. The best vegetable peeler on earth is made by Kuhn Rikon. A set of three costs less than $10 on Amazon
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