Tostada con Jamón

Name: Tostada con Jamón
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 4 slices crusty rustic bread, sliced; 1 garlic clove, halved; 2 medium ripe tomato, grated; 2 tbsp extra virgin olive oil; 4 oz Jamón Serrano; 2 pinches flaky sea salt

A classic Spanish breakfast tostada made with warm toasted crusty bread, fresh grated tomato, high quality extra virgin olive oil, and savory Jamón Serrano.

15 minEasyServes 2280 cal/serving

SpanishBreakfastStovetopMediterraneanNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

Ingredients

4 slices crusty rustic bread, sliced
1 garlic clove, halved
2 medium ripe tomato, grated
2 tbsp extra virgin olive oil
4 oz Jamón Serrano
2 pinches flaky sea salt

Instructions

1

Toast the 4 slices sliced crusty rustic bread in a dry skillet over medium heat for 2 to 3 minutes per side until golden and crispy.
2

Rub the cut surface of the 1 halved garlic clove gently over one side of each warm slice of toast.
3

Spoon the fresh 2 medium grated ripe tomato evenly across the garlic rubbed side of each toast.
4

Drizzle generously with 2 tbsp extra virgin olive oil and sprinkle a bit of 2 pinches flaky sea salt over the tomato layer.
5

Drape thin slices of room temperature 4 oz Jamón Serrano loosely over the top and serve immediately.

Questions

Can I make Tostada con Jamón gluten-free?

Yes. The gluten in this entry is 4 slices crusty rustic bread, sliced. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Tostada con Jamón keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Tostada con Jamón?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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