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Pan con Tomate y Jamon a la Parrilla (as it's known in Spanish) may be served as an appetizer or a light summer meal.

Martha Stewart Living, July/August 1991, Martha Stewart Living, July/August 1991

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Servings:
8
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Ingredients

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Directions

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  • Toast the bread over a moderate fire or in a hot oven. Rub with garlic, then with a tomato half; the bread should be a pale pink. Salt lightly to taste, and drizzle with olive oil. Top with prosciutto.

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