The preparation of pan tumaca is pretty similar to that of Italian bruschetta, but instead of using chopped tomatoes, I use a puree. When using olive oil as a dressing (not heating it up), use the best tasting olive oil you can afford.
One whole clove of fresh garlic, peeled
Extra virgin olive oil
Large, ripe heirloom tomato (I like the reddest, ripest ones you can find!)
Salt and pepper
Chopped fresh parsley
Using a food processor, puree the tomato and season with salt and pepper. Let the puree sit for a few minutes to rest. Slice the baguette and toast them in the oven. While the slices are still warm, rub them with the fresh garlic. You can use as much or as little as you prefer – be warned that fresh garlic is quite potent, so you may want to keep that in mind! Arrange the slices on a plate and top each one with a generous spoonfull of tomato puree. Top with a small piece of jamon serrano. Drizzle olive oil across all the bread slices, and garnish with parsley.
Easy right? I told you so. Buen provecho!