Tapas Recipe: Pan con Tomate y Jamón Serrano

Over the summer, why not try a tapas recipe? Treat your family or friends to some Spanish tapas from this book of recipes by Yosmar Martinez.

The book is suitably titled – ‘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 delicious book with this great tapas recipe from her experience of the Camino journey.

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-cookbook-spanish-tapas-caminowaysCamino 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.

Makes 18 tapas

  • 18 slices 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 Serrano ham (if you cannot find Serrano ham in your area, you can substitute prosciutto)

Preheat the oven at 250°F (120°C.) Place the bread slices in 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 to learn how to make some easy tapas that will remind you on the Camino you can buy signed copies of the book on Yosmars website: Whisk and Spatula 

If you would like to try some tasty Spanish tapas and experience the Spanish culture on one of the Camino de Santiago trails please contact one of our Travel Specialists.



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