Spanish tomato bread with jamón Serrano

Mix together the chopped tomatoes, garlic clove, olive oil, salt and pepper.

Keep in the fridge until needed.

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.