Tomatillo Toasts with Prosciutto and Manchego
Inspired by classic pan con tomate, a Spanish dish of bread rubbed with fresh tomato, Food & Wine’s Justin Chapple tops crunchy toasted bread with tangy grated tomatillos. To round the toast out, he also adds thin slices of prosciutto and shaved Manchego cheese.
Servings: 4 toasts
Ingredients
- Four 1-inch-thick slices of rustic bread
- 2 tablespoons extra-virgin olive oil plus more for brushing
- 1 pound tomatillos—husked rinsed and halved
- ½ teaspoon crushed red pepper
- Kosher salt
- Black pepper
- 4 ounces thinly sliced prosciutto or Jamón Ibérico!
- Shaved Manchego cheese for topping
Instructions
- Light a grill or preheat a grill pan. Brush the bread with olive oil and grill over high heat, turning once, until lightly charred, about 2 minutes. Transfer to a work surface.
- Working over a medium bowl, grate the tomatillo halves on the large holes of a box grater until only the skins remain; discard the skins. Stir in the 2 tablespoons of olive oil and the crushed red pepper. Season generously with salt and black pepper.
- Spoon the tomatillo mixture evenly on the toasts and top with the prosciutto. Top generously with shaved Manchego and serve right away.
