Nothing says summer like a picnic in the garden with some wine and tapas. To help inspire you to cook up a storm, try our delicious Spanish tapas recipe to really spruce up your summer.
We’ve taken inspiration from Yosmar Martinez’s book of recipes, Tastes of the Camino: 30 authentic recipes along the French Way.
Yosmar has walked the Camino de Santiago many times and is very active in the pilgrim community in the United States. Enjoy this short sneak peek into her book, which is sure to be a hit with Camino food lovers everywhere.
Tapas Recipe: Toasted Bread with Tomato and Serrano Ham
Pan con Tomate y Jamón Serrano is my all-time favorite tapa from Spain and one that I indulged in quite often while walking the Camino as well as one that I frequently resort to when I’m entertaining at home.
Jamón Serrano is Spain’s national treasure, shared by everyone. Cured for at least a year, it has a deep, salty flavor and firm texture.
In this tapa, the saltiness of the ham is softened by the freshness of the tomatoes and the fruitiness of the olive oil. Typically the bread is rubbed with tomato and sometimes garlic and then drizzled with olive oil, before topping with the Serrano ham.
I prefer putting the tomatoes, olive oil, and garlic in the food processor to create a paste that I can then brush onto the toasted bread. I find that this produces a much more flavorful tapa.
Ingredients for 18 tapas:
- 18 slices of country or rustic bread, about ½ inch thick
- 4 cloves garlic, peeled
- 1 large ripe tomato, cut into large chunks
- ¼ cup (60 ml) olive oil
- 1 teaspoon (5 g) salt
- 1 teaspoon (5 g) sugar
- ½ teaspoon (3 g) pepper
- 18 slices of Serrano ham (if you cannot find Serrano ham in your area, you can substitute prosciutto)
- Preheat the oven to 250°F (120°C).
- Place the bread slices on a baking sheet and toast in the oven for about 15-20 minutes.
- In the meantime, process the garlic cloves in a food processor until they are finely chopped.
- Add the tomato and process until smooth. Gradually add the olive oil. Season with salt, pepper, and sugar.
- Remove the bread from the oven and allow to cool down for at least five minutes.
- Using a pastry brush, spread a thin layer of the tomato mixture on each slice of bread.
- Top with a slice of Serrano ham and serve.
Make it ahead: The tomato mixture can be made up two days ahead.
We hope that you enjoy this little tapas recipe and learn to make some easy tapas that will remind you of the Camino. You can buy signed copies of the book on Yosmar’s website Whisk and Spatula.