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8 ratings

Recipe by Mary Cadogan

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1. Mix together the chopped tomatoes, garlic glove, olive oil, salt and pepper. Keep in the fridge until needed.
2. To serve, toast 20 slices of baguette. Spoon a little tomato topping on to each piece of toast. Tear 5-6 slices of jamón serrano into pieces and put one piece on each slice of bread.

Latest comments and suggestions

• Bev

  10 January 2008

  Bev rated and commented on this recipe

  

  These were very tasty and so simple to make. Everybody kept asking for more. Will definately make again.

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• Fav Recipes

  16 January 2008

  Fav Recipes commented on this recipe

  So simple, so tasty a wonderful nibble before a meal. I did find though that instead of rather mixing the garlic with the tomatoes, rub it on the toasted bread. It made the flavor stand out a bit more and just fewer ingredients to cut.

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• Lisa

  01 February 2008

  Lisa commented on this recipe

  These were really yum! I added garlic olive oil instead of ordinary, and squeezed a bit of tomato puree into it too. Lovely!

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• Lisa

  05 February 2008

  Lisa rated this recipe

  

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• Ratzakli

  09 February 2008

  Ratzakli rated and commented on this recipe

  

  This is a real Summer favourite. Living in Greece, this is all you need on a hot Summer evening!

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• Fi's recipes

  25 February 2008

  Fi's recipes rated and commented on this recipe

  

  Served this as a starter using one larger slice of fresh crusty bread per person and a whole slice of serrano ham on each. It was lovely and light and very tasty.

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• Pam Mumford

  05 April 2008

  Pam Mumford commented on this recipe

  Quicker, and DIY for guests, if the garlic is rubbed onto warm toasted bread and small very ripe cherry or baby plum tomatoes halved an squashed into the bread, then drizzled with olive oil, Catalan- style. The addition of the Serrano or, if you are splashing out, Pata Negra jamon is a great finishing touch

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• Sarah

  27 October 2008

  Sarah rated and commented on this recipe

  

  I made these for my friends birthday buffet and they wet down a storm!

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• Karen

  22 April 2009

  Karen commented on this recipe

  Very tasty.Had them with a glass chilled white wine as a tapa can't wait to make them for friends l'am sure they will go down very well.

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• LaurenA

  07 May 2009

  LaurenA rated and commented on this recipe

  

  Lovely. I used too much oil as my tomatoes were smaller than I think they were supposed to be but still tasted amazing.

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• tavycook

  06 July 2009

  tavycook rated and commented on this recipe

  

  Never mind the main course, just bring us another plate of these was the comment I got from our friends. Delicious!!

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• Jackie

  16 August 2009

  Jackie commented on this recipe

  loved this recipe - so quick and all my guests loved it - great tapas dish. thanks

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• Maz

  17 October 2009

  Maz rated and commented on this recipe

  

  soooo simple but tasty ! might do it with parma ham next time!

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Ingredients

• 4 ripe tomatoes , chopped
• 1 garlic clove , finely chopped
• 3 tbsp olive oil
• salt
• pepper
• 20 slices of baguette
• 5-6 slices serrano ham

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Difficulty and servings

Serves 10-12 with other dishes

Preparation and cooking times

Prep 5 mins

Ingredients

• 4 ripe tomatoes , chopped
• 1 garlic clove , finely chopped
• 3 tbsp olive oil
• salt
• pepper
• 20 slices of baguette
• 5-6 slices serrano ham

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