Pan con tomate (tomato bread)

Ingredients

• 4 slices of rustic bread
• 2 ripe tomatoes (about 300 g)
• 2 tbsp (30 ml) extra virgin olive oil
• Half a tsp Xalte Smoked Garlic salt
• 4 slices of serrano ham (optional)

Method

1. 1Wash the tomatoes and cut them in half across the middle, not from top to bottom, which makes them easier to grate.
2. 2Set a grater over a bowl and grate each half on the coarse side, with the cut face against the grater. Stop when only the skin is left in your hand, and throw it away.
3. 3Add the half teaspoon of Xalte Smoked Garlic salt and 1 tablespoon of the oil to the grated tomato. Stir and leave it to stand while you toast the bread, so the salt dissolves.
4. 4Toast the slices in a toaster, or in a dry frying pan over a medium heat for 2-3 minutes on each side. They should be golden and crisp on the outside so the tomato does not soften them straight away.
5. 5Spoon the tomato over the toast, spreading it right to the edges, and drizzle each slice with a little of the remaining tablespoon of oil.
6. 6If you are using ham, lay a slice on each piece of toast. Serve at once, before the bread loses its crunch.