Pan Con Tomate with Jamon and Cheese

Ingredients

• 4 large slices, halvedrustic bread
• To taste, plus 1 tablespoonextra-virgin olive oil
• 1 large clovegarlic
• 1 large, or 2 medium, halvedripe tomato
• To tasteflaky sea salt and freshly ground black pepper
• 4 thin slices, torn (optional)speck or prosciutto
• To tasteshredded or shaved Manchego cheese

Instructions

1. 1

   Heat the grill

   Preheat a grill or grill pan over high heat.

2. 2

   Grill the bread

   Brush the bread with olive oil and grill for about 6 minutes, turning, until lightly charred on both sides.

3. 3

   Rub with garlic

   Transfer the bread to a plate and immediately rub both sides with the garlic clove.

4. 4

   Grate the tomato

   Working over a bowl, grate the cut sides of the tomato on a box grater until only the skin remains; discard the skin. Stir 1 tablespoon of olive oil into the tomato pulp and season with salt and pepper.

5. 5

   Top and serve

   Spoon some tomato pulp onto each piece of toast and top with the speck, if using, and Manchego. Finish with flaky sea salt and serve.

What is pan con tomate?

Pan con tomate, also known as pa amb tomàquet in Catalan, is a simple Spanish preparation of bread with ripe tomato, olive oil and often garlic. It is a familiar tapas-bar dish that makes good use of a few well-chosen ingredients.

This version keeps the grated tomato juicy, then adds cured ham and Manchego for a salty, savoury finish. The contrast between crisp toast and soft tomato is what makes it work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 21g protein, 50g carbs, 19g fat.

The bread supplies most of the carbohydrates, while olive oil contributes much of the fat. Manchego and cured ham add protein as well as further fat and salt. Pair a serving with a green salad or vegetables for a more balanced plate.

Choose the bread and tomato

Bread: Rustic slices with a sturdy crumb stand up to the tomato without collapsing. Halving the slices makes them easier to grill and serve as tapas.

Tomato: Use a ripe, juicy tomato so it grates into a soft pulp. The box grater leaves the skin behind, making it easy to discard.

Build the garlic flavour

Garlic: Rub the hot grilled bread straight away so the cut clove releases its flavour onto the surface. A light, even rub gives the toast fragrance without overwhelming the tomato.

Olive oil: Brushing the bread helps it brown on the grill, while the tablespoon stirred into the tomato makes the topping glossy and easier to spoon.

Get the toast right

Grilling: Keep the heat high and turn the slices until they are lightly charred on both sides, about 6 minutes in total. The aim is crisp edges and a firm surface, not deeply burnt bread.

Timing: Grate the tomato while the bread cooks, then rub the toast as soon as it comes off the grill. The warm bread takes on the garlic readily and is ready for topping.

Finish with ham and cheese

Ham: Tear the speck or prosciutto into smaller pieces so a little can be distributed over each toast. It is optional, so the tomato and Manchego can still take centre stage without it.

Manchego: Shredded or shaved cheese both work; use a light scattering so its savoury flavour complements rather than hides the tomato. Add flaky salt just before serving for a crisp finish.

Serve it as tapas

Serve the toasts soon after topping, while the bread still has some crunch. They work well as a starter or alongside olives, grilled vegetables, or a simple salad.

For a larger spread, set out the tomato, ham and cheese separately and let everyone top their own toast. This helps keep any extra bread crisp.

Recipe notes & tips

• Choose bread with a sturdy crust so it holds up beneath the juicy tomato.
• Grate the tomato over a bowl to catch all the pulp and juice.
• Rub the garlic onto the bread while it is still hot.
• Season the tomato gradually, then taste before adding more salt.
• Shave the Manchego finely so it spreads across the toast in a light layer.

Variations

• Skip the ham: Leave out the speck or prosciutto for a meat-free version.
• Use a different cheese: Try another firm, savoury cheese if Manchego is unavailable.
• Add herbs: Scatter a little chopped fresh parsley over the finished toasts.
• Make it spicier: Add a pinch of chilli flakes to the grated tomato.
• Serve it simply: Omit the toppings and enjoy the grilled bread with tomato, garlic and olive oil.

Common mistakes to avoid

• Using underripe tomato: The pulp can taste bland; choose a ripe, juicy tomato.
• Grilling too long: Deeply burnt bread can taste bitter; take it off once lightly charred.
• Waiting to rub the garlic: The bread loses heat as it cools; rub it as soon as it is grilled.
• Adding tomato too early: The bread can turn soggy; spoon it on just before serving.
• Overloading the toast: Too much topping can overwhelm the bread; use a modest layer of tomato and cheese.

How to store

These toasts are best eaten straight away, as the tomato softens the bread. Store leftover grated tomato in a covered container in the fridge for up to 1 day, and keep bread separate; grill the bread again before topping.

Frequently asked questions