Spanish Pan con Tomate

Instructions

1. Toast the bread
   Lightly toast the bread slices on a grill, in a toaster, or under a broiler until golden and crisp on the outside but still slightly soft in the middle. You want the bread to have enough structure to hold the tomato pulp without becoming soggy.
2. Prepare the garlic
   While the bread is still warm, take a halved garlic clove and rub it vigorously over one side of each bread slice. The rough surface of the toast will act like a grater and infuse the bread with garlic flavor.
3. Apply the tomato
   Cut the tomatoes in half and gently rub the cut side of each tomato half over the garlic-rubbed bread. Press firmly enough to release the pulp and juices, but not so hard that the bread becomes completely soaked. The goal is to transfer the tomato flesh while leaving most of the skin behind.
4. Season and finish
   Drizzle each slice generously with extra-virgin olive oil, making sure to cover the entire surface. Sprinkle with sea salt and freshly ground black pepper to taste. If using, scatter chopped parsley over the top and add a slice of ham on each piece or serve alongside.