- 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
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.