4 slices sourdough bread
1 tbsp extra-virgin olive oil,
plus extra to serve
4-8 thin slices jamón serrano
2 garlic cloves, peeled
2 small ripe tomatoes, halved
Chilli salt, to serve
(see recipe p69)
1 Preheat a grill pan over high
heat, or a natural charcoal
barbecue to high. Brush
sourdough with oil and grill
until toasted well and slightly
charred (2-3 minutes each side).
Cut garlic cloves in half and
rub on one side of toast.
2 Rub tomatoes over bread
so pulp breaks down into the
bread and season with chilli
salt to taste. Lay jamón on top,
drizzle with oil, top with chilli
salt and serve.
Tomato bread All props stylist’s
own. Flank Little White Dish plates
from Elph Store. Knife from Chef
and the Cook. Linen napkin from
Papaya. All other props stylist’s
own. Fig salad Sandy Lockwood
bowl from Elph Store. Linen napkin
from Camargue. All other props
stylist’s own. PREVIOUS PAGE
Prawn salad Serax forks from
The Lost and Found Department.
Splendid Wren platter and ceramic
teaspoon from Elph Store. Blue
dish from Studio Enti. All other
props stylist’s own. Stockists p176.
Tomato and jamón bread
SERVES 4 AS A SNACK
“This is a great snack to have with gazpacho,”
says McEnearney. See gazpacho recipe on p68.