Slice the rustic baguette or ciabatta into 3/4-inch thick rounds. Place the bread slices on a baking sheet and toast them under a broiler for 2 to 3 minutes per side, until they are golden brown and crispy on the edges.

While the bread is toasting, cut the ripe tomatoes in half horizontally. Grate the cut side of the tomatoes using a box grater over a medium bowl, discarding the leftover tomato skins.

Once the bread is out of the oven and still warm, take the halved garlic cloves and firmly rub the cut side over the surface of each toasted slice. The rough texture of the bread will act like a grater, infusing it with pungent garlic flavor.

Spoon the freshly grated tomato pulp generously over the garlic-rubbed bread slices. Drizzle each piece evenly with high-quality extra virgin olive oil and sprinkle with a pinch of flaky sea salt.

Drape 1 to 2 thin slices of Jamón Serrano gently over the top of each prepared tomato bread. Serve immediately alongside a chilled glass of Spanish wine or sangria for the ultimate tapas experience.