Pan Con Tomate with Jamon

INGREDIENTS

• 2 pcs Red Tomatoes
• 1/2 cup Extra Virgin Olive Oil
• 1/2 tsp Iodized Fine Salt
• Batard Bread, sliced, warmed and toasted
• 1 pack Cinco Jotas Iberico Shoulder Ham

PROCEDURE

1. In a medium size pan, grate tomatoes using a grater.
2. Add oil and season with salt. Mix well and set aside.
3. To serve, top each bread with a spoonful of tomate then top with iberico.

Tip/s: best serve with VEGA MANCHA- MANCHEGO ANEJO CHEESE