Tomato and Garlic Dip

Name: Tomato and Garlic Dip
Ingredients: Ten 1/2-inch-thick slices of white peasant bread; 1 pound tomatoes, chopped; 1 medium garlic clove, thinly sliced; 2 teaspoons sherry vinegar; 1/4 cup extra-virgin olive oil, plus more for brushing; Salt and freshly ground pepper; 1 hard-cooked egg, coarsely chopped; 2 ounces thickly sliced serrano ham, finely diced

8 ingredients

11 steps

Ingredients

Ten 1/2-inch-thick slices of white peasant bread
1 pound tomatoes, chopped
1 medium garlic clove, thinly sliced
2 teaspoons sherry vinegar
1/4 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
1 hard-cooked egg, coarsely chopped
2 ounces thickly sliced serrano ham, finely diced

Directions

1

Preheat the oven to 350.
2

On a baking sheet, toast 4 slices of the bread for 8 minutes, or until lightly dried out.
3

Cut off the crusts; cut the toasts into 1/2-inch cubes.
4

In a blender, puree the tomatoes with the garlic, vinegar and the 1/4 cup of olive oil until smooth.
5

Add the toasted bread cubes and puree until thick and creamy.
6

Season with salt and pepper.
7

Transfer the salmorejo to a bowl and refrigerate until lightly chilled, about 30 minutes.
8

Preheat a grill pan.
9

Brush the remaining 6 bread slices with oil; grill over high heat, turning, until toasted.
10

Transfer the bread to plates and ladle the salmorejo on top.
11

Garnish with the egg and ham and serve.