Spanish tomato bread with jamon serrano

4 ripe tomatoes, chopped

1 garlic clove, finely chopped

3 tbsp olive oil

salt

pepper

20 slices of baguette

5-6 slices serrano ham

 

Mix together the chopped tomatoes, garlic glove, olive oil, salt and pepper. Keep in the fridge until needed. To serve, toast 20 slices of baguette. Spoon a little tomato topping on to each piece of toast. Tear 5-6 slices of jamón serrano into pieces and put one piece on each slice of bread.