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Bread with tomato and Jabugo

Have fun with your tomatoe bread

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Bread with tomato and Jabugo

At a glance

Serves:
4
Difficulty:
Easy
Method:
20 min.
 
 

Stephane Poussardin

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Ingredients

    • 1 / 2 stick of bread cut into 4 thin slices
    • 80 gr. of slivers of Jabugo ham
    • 400 gr. raw ripe tomatoes
    • 2 tbsp virgin olive oil
    •  1 tsp balsamic vinegar
    •  Salt

Method

For the crisp bread:

  1. Freeze the bread.
  2. With the help of a kitchen mandoline or a knife, slice the the bread lengthwise into thin slices. Place on top of 2 metal tubes, or something similar. Then roast in the oven.

For the tomato soup:

  1. Wash and chop the tomatoes and put them in a bowl with olive oil, balsamic vinegar and salt.
  2. Mix well in the blender and then sieve.
  3. Add salt to taste.


Assembling the dish:

  1. Fill four shot glasses with tomato soup.
  2. Spread the bread with olive oil and carefully top with slivers of Jabugo ham. Serve bread with ham and tomato soup shot.

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