Crushed Tomato Bread and Jamón Tapas


1 baguette

1 large clove garlic, peeled and cut in half

4 ripe tomatoes

2 tbsp good-quality extra-virgin olive oil

1/2 tsp sea salt

1 pkg (6 oz) Campofrio Tapas Pack


Cut baguette in half horizontally; cut into 3-inch pieces. Place on baking sheet, cut sides up; broil for 30 seconds to 1 minute or until top is well toasted. Rub top of baguette slices with garlic; set aside.

Using hands, crush tomatoes over bowl to make thick pulp and dice any larger remaining tomato pieces. Stir in oil and salt.

Spoon tomato mixture over toasted baguette slices. Top with tapas meat. Serve immediately.


Recipe by Laura Buckley for Campofrio