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Ingredients 2 serves

  • 4 slices of bread
  • field
  • 8 slices of Iberian ham
  • few leaves of arugula or radicchio
  • 2 tomatoes
  • olive oil, salt
  • fresh thyme (or dried)


Toast lightly in oven bread avoiding field to dry. Cut into 6 or 8 tomatoes, arrange it on an oiled plate and bake at 160 ° drizzled with olive oil, salt and fresh thyme. Roast for 20 minutes.
Arrange the toast on a plate, arrange over the Iberian ham on top of arugula leaves dipped in oil and salt, and finally the roasted tomatoes.
Decorate the rest of the dish with some chopped herb or leaf.