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Spanish Tapas Grilled Toast with Ham, Cheese and Tomato

The popular Spanish garlic and fresh tomato rubbed grilled bread. Add jamon and a creamy brie for a cheese tomato and ham toastie like no other!

October 23, 2018

Spanish Tapas Grilled Toast with Ham, Cheese and Tomato

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Cheese Ham & Tomato Spanish Toast

ingredients for twelve pieces

1 x  quality baguette
2Tbsp extra virgin olive oil
2 x large cloves garlic
1 x large very ripe tomato
150gm Margaret  River Dairy Co Brie
12 x slices jamon or prosciutto
handful flat leaf parsley leaves or salad leaves of your choice
extra olive oil to drizzle

METHOD

  1. Pre-heat cast iron grill of BBQ to medium heat.
  2. Cut baguette into 12 slices on an angle (gives more surface area to top with deliciousnes).
  3. Brush with olive oil.
  4. Place on grill cut side down. Toast for few minutes and turn over to toast other side. Bread should be toasty on the outside but still soft on the inside.
  5. Rub surface of toast with peeled garlic clove.
  6. Cut tomato in half and rub over toast so seeds squish into bread.
  7. Top with slice of brie.
  8. Place under oven grill (or BBQ with lid closed) for a minute or so until cheese melts.
  9. Place piece jamon on top of oozy cheese.
  10. Place toasts on serving platter. Scatter with flat leaf parsley and lightly drizzle with olive oil.

COOKS NOTES

  • Spanish pan con tomate is traditionally served simply rubbed with garlic and tomato juice from cut tomato. We chose to add the jamon and cheese.
  • Jamon is similar to prosciutto and can be substituted if the Spanish ham is not available.
  • Use your favourite style of cheese in place of brie.
  • Serve with a big bowl of dressed leaves with avocado and celery for a complete meal.
  • For more hints and tips and to watch a video of this recipe being cooked, subscribe to our growing online members learning area The Cooks Collective.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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