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20 minute dinner recipes

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Serrano Ham with Crusty Tomato Bread


From EatingWell:  March/April 2007

For this classic tapas morsel, sweet and garlicky tomato spread is the perfect companion for thin slices of salty, dry-cured Spanish ham. Plum tomatoes are called for because they contain less water and therefore have a more intense flavor when they are slow-roasted.

12 servings | Active Time: 30 minutes | Total Time: 2 1/2 hours



  1. To prepare tomatoes: Preheat oven to 300°F. Coat a large rimmed baking sheet with cooking spray.
  2. Cut tomatoes in half lengthwise and place on the prepared baking sheet. Sprinkle each half with some oil, some oregano and salt. Roast for 2 hours. When cool enough to handle, coarsely chop the tomatoes and transfer (with juices) to a serving bowl.
  3. To serve tapas: Shortly before serving, preheat oven to 350°F.
  4. Place bread on a baking sheet and brush with some of the remaining garlic oil. Bake until slightly crispy, but not hard, 2 to 4 minutes per side. Let cool slightly. To serve, arrange the bread on a large platter with ham and the bowl of tomato mixture for spreading.


Per serving : 152 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 8 mg Cholesterol; 14 g Carbohydrates; 9 g Protein; 3 g Fiber; 484 mg Sodium; 221 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1/2 lean meat, 1 fat

Tips & Notes