Pan con tomate with iberico ham and anchovies
A Spanish tapa of toasted bread topped with grated tomato, Iberico ham, and anchovies, finished with a lemon-garlic-anchovy infused olive oil.
What you need
How Maurice does it
- 1
Heat the olive oil in a small pan over low heat. Add 1 anchovy and let it melt into the oil.
- 2
Add the crushed garlic cloves and lemon peel. Let gently simmer for about 10 minutes.
- 3
Strain the infused oil through a colander into a bowl and let it cool.
- 4
Meanwhile, toast the bread slices until golden.
- 5
Grate the tomatoes into a bowl using a box grater. Discard the skins.
- 6
Mix part of the cooled infused oil into the grated tomato and season with coarse salt.
- 7
Spread the tomato mixture onto the toasted bread.
- 8
Layer Iberico ham slices on top, then top with anchovy fillets.
- 9
Drizzle with a little more infused oil if desired and serve immediately.
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