Spanish tomato bread with jamón Serrano

1. step 1
2. Mix together the chopped tomatoes, garlic clove, olive oil, salt and pepper. Keep in the fridge until needed.
3. step 2
4. 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.

Cooking notes

When scaling protein-led dishes, weigh the meat rather than counting pieces, and remember that the pan size limits how much you can sear at once.

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When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.