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Giant Brioche Croutons Rubbed with Garlic & Tomato, Wrapped in Jamon Iberico

I first tried the combination of toasted bread rubbed with raw garlic and ripe tomatoes when my family was visiting friends of ours who had moved back to Barcelona. I was told that this simple combination is iconic in Barcelona, and originated there, although I cannot confirm. It remains one of my most distinctive taste memories from growing up.
When you travel around the country, they serve simple toasts that are riffs off this bread, garlic, and tomato combination. For example, many cafes will serve this type of Tostada topped with Jamon Serrano, and it’s delectable and affordable. You drizzle the top with olive oil before eating…
This recipe is inspired by those Spanish tostadas with garlic, tomato, and Jamon, but served in the style of bite-sized appetizers.
Lately I’ve been doing some research (and tasting) of various cured ham products, including prosciutto, but more focused on the various types of jamon that hail from Spain. I started looking into this when I saw that single hind legs of jamon from Spain were being sold wholesale for around $1,500 per leg! I decided I needed to learn more.
Here in the United States, it is easier to locate Jamon Serrano compared to Jamon de Bellota Iberico. The differences in flavor and fat content between the two types of jamon are mostly attributable to the (a) breed of pig, and (b) the feed and lifestyle of the animals. With Jamon de Bellota Iberico, the pigs range freely in the Western part of Spain (and Portugal) and eat acorns. To be considered a true bellota Iberico pig, it should consume around 1000 pounds of acorns. The flavor is deep, nutty, and rich, and the eating experience is life-changing.

Ingredients

  • 1 loaf of Brioche bread, (crusts removed, remainder cut into 1.5” cubes)
  • 2 Tbsp cooking olive oil, (for toasting the croutons)
  • 3 cloves raw garlic, (peeled and left whole)
  • 2 ripe and beautiful-looking tomatoes, (cut into quarters)
  • 16 thin slices of Jamon de Bellota Iberico
  • 2 Tbsp finishing olive oil, (for drizzling on your finished appetizers)

Instructions 

  • Cut the crusts off the bread and cut the remainder into 1.5-inch large cubes.
  • Toss the oversized bread crumbs in a bit of cooking olive oil.
  • Add the bread crumbs to the saute pan and toast them lightly over medium heat, until the croutons are golden-brown and crispy on all sides.
  • Remove the croutons from the heat, and transfer to a plate.
  • Rub the raw garlic carefully on all sides of the croutons.
  • Rub the tomato carefully on all sides of the croutons.
  • Wrap each toasted crouton in a slice of Jamon de Bellota Iberico.
  • Skewer the croutons wrapped in Jamon with individual toothpicks, to make your appetizers a bit easier to serve.
  • Drizzle the assembled skewers with finishing olive oil.
  • If you know of someone who really likes food, surprise them with these appetizers the next time they come over.

Notes

One thing that I love about all of these types of cured jamon products is that they are virtually indestructible. While in the United States I can mostly find it in refrigerated cases, you will see them hung up and stored for display at room temperature, even in the summer, it’s all good!