From La Teinda and Jose Andres- Pan con Tomate

So this is my first tapas from Jose Andres Tapas book. I dont think I had a ripe tomato...but it was easy and fun to make. It was awesome with the Jamon.

Pan con Tomate - Tomato Bread
Catalan: Pa amb tomaquet
Catalan's simplest dish, the well-loved 'pa amb tomaquet' (bread with tomato, Spanish 'pan con tomate'), is so much a part of Catalan every day life that people tend to think of it as an ancient tradition. In fact, the tomato was introduced from the Americas, and only became common in Catalan cooking in the 1800's.

The basic ingredient for the tomato bread is the large, round country loaf, 'pa de pages'. It should have a firm texture, and beneath its brown baked crust it keeps fresh and moist for a day or two. For this recipe, find the crustiest peasant loaf that you can, and even a baguette performs surprisingly well if toasted enough.

Super fresh tomatoes are also very important, and they are easy to find this time of year in most parts of the country. Add some good Spanish extra virgin olive oil and in minutes you have a classic fresh 'tapa' ready to share with friends and family!
Servings: 4-6
Prep Time: 10 minutes
Ingredients:
- loaf of hearty, country bread- several very ripe tomatoes- olive oil- salt- a slice of jamon serrano or ibérico ham
Preparation:

Toast the bread lightly so that the surface is crunchy & rough. Slice a very ripe tomato in half across the middle, and rub the flesh generously onto the bread. The perfect finishing touch to the flavor of Catalan tomato bread is cold-pressed olive oil, followed by a scattering of salt. Enjoy with a thin slice of jamón. You could also augment with thinly sliced chorizo or manchego cheese.