Toast the bread

• Slice the rustic bread thickly.
• Toast the slices in a dry frying pan or on a griddle until golden and crisp on both sides.

Rub with garlic

• Rub each warm toasted slice with the cut side of the garlic clove.

Add the tomato

• Rub the halved tomatoes over the bread, pressing so the pulp soaks into the toast.
• Discard the leftover tomato skins.

Season and finish

• Drizzle generously with extra virgin olive oil.
• Sprinkle with flaky salt.
• Top with the thinly sliced jamón serrano and serve right away.