Heat 1 tsp olive oil in a saucepan and
gently cook the chopped shallots for
2 mins until soft but not coloured. Pour
in the cream, bring it to a simmer, then
reduce by about half. The cream will
look like a thick sauce at this point.
Stir in the chives.
Heat grill to high. Brush the remaining
olive oil over the bread and grill on both
sides until toasted. Top each slice with
some tomato, then cheese, then Serrano
ham, and finally spread over about 1 tbsp
of the thickened cream to cover the ham.
Place back under the hot grill until the
cream starts to colour and glaze and the
cheese has begun to melt. Serve with
rocket leaves scattered over the top.