Ingredients
- 12 plum tomatoes
- 4 tablespoons garlic oil (see Ingredient Note), divided
- 2 teaspoons dried oregano
- 3/4 teaspoon kosher salt
- 1 whole-grain baguette, cut into 24 slices, or 12 pieces whole-grain bread, cut in half
- 6 ounces thinly sliced Serrano ham (about 24 slices; see Ingredient Note)
Directions
To prepare tomatoes: Preheat oven to 300 degrees F. Coat a large rimmed baking sheet with cooking spray. Cut tomatoes in half lengthwise and place on the prepared baking sheet. Sprinkle each half with 1/8 teaspoon garlic oil and some oregano and salt. Roast for 2 hours. When cool enough to handle, coarsely chop tomatoes and transfer (with juices) to a serving bowl.
To assemble tapas: Shortly before serving, preheat oven to 350 degrees F. Place bread on a baking sheet and brush with some of the remaining garlic oil. Bake until slightly crispy, but not hard, 2 to 4 minutes per side. Let cool slightly. To serve, arrange the bread on a large platter with Serrano ham and the bowl of tomato mixture for spreading.
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