Pan con Tomate

Jul 31, 2012 @ 3:11 PM
Posted by José Andrés, Special Contributor

Nutrition

Cal/Serving: 246
Daily Value: 12%
Servings: 2

High-Fiber
Dairy-Free

Fat	4g	7%
Saturated	1g	6%
Trans	0g	0%
Carbs	39g	13%
Fiber	5g	20%
Sugars	9g	0%
Protein	14g	28%
Cholesterol	14mg	5%
Sodium	881mg	37%
Calcium	112mg	11%
Magnesium	56mg	14%
Potassium	660mg	19%
Iron	3mg	17%
Zinc	2mg	11%
Vitamin A	1521IU	30%
Vitamin C	25mg	42%
Thiamin (B1)	0mg	31%
Riboflavin (B2)	0mg	14%
Niacin (B3)	6mg	28%
Vitamin B6	0mg	15%
Folic Acid (B9)	83µg	21%
Vitamin B12	0µg	3%
Vitamin D	0µg	0%
Vitamin E	1mg	6%
Vitamin K	19µg	23%
Fatty acids, total monounsaturated	1g	0%
Fatty acids, total polyunsaturated	1g	0%

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José Andrés

This rustic Spanish recipe is incredibly easy to make and equally as satisyfing. Chef José Andrés likes to serve his with a slice of Serrano ham on top.

INGREDIENTS

2 large ripe tomatoes
2 slices rustic sourdough bread, toasted
Spanish extra-virgin olive oil, to taste
Salt and pepper, to taste
2 slices Serrano ham

DIRECTIONS

Cut each of the tomatoes in half. Place a grater over a large mixing bowl. Rub the open face of the tomato into the grater until the flesh of the tomato is gone. Discard the skin. Whisk the olive oil into the bowl. Season to taste with salt and pepper.

Spoon the tomato-oil mixture onto the toast. Drizzle with a little more oil. Top with a slice of ham.