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 plum tomatoes
- 4 tablespoons garlic oil, (see Note), divided
- 2 teaspoons dried oregano
- 3/4 teaspoon kosher salt
- 1 whole-grain baguette, cut into 24 slices, or 12 pieces whole-grain bread, cut in half
- 6 ounces thinly sliced Serrano ham, (about 24 slices; see Note)
- To prepare tomatoes: Preheat oven to 300°F. Coat a large rimmed baking sheet with cooking spray.
- 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.
- To serve tapas: Shortly before serving, preheat oven to 350°F.
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the roasted tomatoes (Steps 1-2) for up to 3 days. Bring to room temperature before serving.
- Notes: Garlic oil is oil that has been infused with fresh garlic. We like to use it for salad dressings, as dipping oil with crusty bread, in marinades or to simply drizzle over steamed vegetables. Find it at well-stocked supermarkets, at boyajianinc.com or visit eatingwell.com for a recipe to make it.
- Serrano ham is full-flavored, savory dry-cured ham made from specific breeds of white pigs. It is traditionally enjoyed very thinly sliced, like its Italian cousin prosciutto. Find it in well-stocked supermarkets, specialty stores or online at tienda.com.
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.
Nutrition Bonus: Vitamin C (15% daily value)
Carbohydrate Servings: 1
Exchanges: 1 starch, 1/2 lean meat, 1 fat
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- March/April 2007
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