·
20 min
4 servings
easy
5.0
1 rating
Smoked Paprika and Manchego Tomato Bread
This variation elevates the classic Spanish breakfast by incorporating smoky Pimentón de la Vera and nutty Manchego cheese. The combination of the cold, fresh tomato pulp against the warm, crunchy bread and salty ham creates a perfect textural balance.
Ingredients
0/8
4 large slices of rustic sourdough bread or ciabatta
2 large ripe vine tomatoes
2 cloves garlic, peeled
4 tbsp extra virgin olive oil
1/2 tsp smoked paprika (pimentón)
3 oz Manchego cheese, thinly shaved
4 oz Jamón Serrano (thinly sliced)
Flaky sea salt to taste
Instructions
0/7
1
Slice the tomatoes in half horizontally and grate the flesh using the coarse side of a box grater over a bowl, discarding the leftover skins.
2
Mix the grated tomato pulp with 1 tablespoon of olive oil, the smoked paprika, and a pinch of salt. Set aside to let the flavors meld.
3
Toast or grill the bread slices until they are golden brown and crispy on the edges.
4
Immediately rub the raw garlic cloves vigorously over the hot surface of the toasted bread to infuse the flavor.
5
Spoon the seasoned tomato mixture generously over the garlic-rubbed bread.
6
Top each slice with shavings of Manchego cheese and drape the Jamón Serrano over the top.
7
Drizzle with the remaining olive oil and finish with a sprinkle of flaky sea salt before serving immediately.
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