Tomato Toast with Serrania Jamon

Our take on the classic pan con tomate.

5 minutes • Serves 2

There’s something deeply satisfying about the simple, rustic combination of bread, ripe tomato, and golden olive oil. Catalonians eat some version of this dish almost every day, and it’s a part of any good tapas spread, whether you’re at a bar, a restaurant, or in your own home. Since there are only a few ingredients, make sure they’re all as fresh and high-quality as can be.



  • 2 ripe tomatoes
  • 2 cloves of garlic, halved
  • Spanish extra-virgin olive oil
  • Kosher salt
  • 1.5-2 oz Mercado Famous’ Serrania Jamon
  • 4 slices rustic bread, french baguette, or anything with a good crust and a fluffy interior



Step 1: Cut tomatoes in half crosswise. Place a box grater into a large bowl. Rub cut faces of tomatoes over the large holes of the box grater, using the flat palm of your hand to move the tomatoes back and forth. Discard skin and season tomato pulp with a pinch of salt.

Step 2: Brush one side of the bread with olive oil and season with kosher salt. Place bread, oiled side up, on a metal rack set in a tray or directly on the top rack of the oven and broil until crisp and starting to char around the edges, 2 to 3 minutes.

Step 3: Remove bread from the oven and rub with the halved garlic cloves. Spoon tomato mixture over bread. Drizzle with remaining extra-virgin olive oil and season with flaky sea salt. Place Mercado Famous Jamon on top and serve immediately.

Pare it down: Instead of using a box grater to grate the tomatoes, rub the tomato faces directly on the bread after step removing from the oven and rubbing with the halved garlic. Discard the tomato skins. That’s the Spanish way!