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4 slices of homemade bread (read our recipe)
2 garlic cloves (optional)
100 g red tomatoes
8 tbsp of extra virgin olive oil
8 slices of Jamón Serrano
Salt to taste
Mediterranean pot herbs (e.g. oregano), to taste
|Preparation Time||5 min|
- Heat up a nonstick pan for 2-3 minutes – the temperature must be high enough to toast the slices of bread until crispy, one at a time.
- Rub the slices with garlic when still hot.
- Cut the tomatoes in two parts and rub them on the hot bread slices, too.
- Season each slice of bread with extra virgin olive oil, salt and aromatic herbs.
- Garnish each bruschetta with slices of Jamón Serrano.
Extra Virgin Olive Oils Pairings
What are the best extra virgin olive oils for this Bruschetta?
Our goal is to achieve the perfect balance of taste in the mouth, keeping in mind that we need to combine the acidity and strong flavour of the tomato together with the sweetness and seasoned taste of the Jamón Serrano. We recommend pairing this bruschetta with EVOOs characterized by quite perceptible hints of tomato, a balanced pungency and light green vegetable aromas.
The best cultivars to achieve that result? Here are some examples: Picual (Andalusia), Tonda Iblea or Cerasuola (Sicily), Itrana (Lazio), Moraiolo (Umbria, Tuscany), Favarol or Grignan (Friuli Venezia Giulia), Peranzana (Puglia) , Ravece (Campania), Ottobratica (Calabria).
Among the EVOOs we have tasted to this date, we have so chosen the Spanish Picual of O.Live and Primo PDO Cutrera.