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Pan Con Iberico Bellota Recipe

Name: Level 6 Rooftop Restaurant Miamis PAN CON IBERICO BELLOTA Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 slices pan de cristal (or very thin, crisp rustic bread); 2 cups ripe tomatoes (for tomates rallados) or canned whole plum tomatoes; 1 clove garlic clove; 1 tsp fine sea salt; 80 g jamón ibérico de bellota, very thinly sliced; 4 tbs extra-virgin Spanish olive oil; 0 to taste freshly ground black pepper; 0.25 cups microgreens or lightly packed baby arugula (optional)

Inspired by Level 6 Rooftop Restaurant Miami

Time20m

Serves4

pan de cristal, iberico bellota, tomato, spanish olive oil

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Ingredients

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Pan & Prep

4 slices pan de cristal (or very thin, crisp rustic bread)2 cups ripe tomatoes (for tomates rallados) or canned whole plum tomatoes1 clove Garlic clove1 tsp fine sea salt

Cured Meat & Oil

2.82 oz (80 g) jamón ibérico de bellota, very thinly sliced4 tbs extra-virgin Spanish olive oil

Garnish & Finish

0 to taste freshly ground black pepper1/4 cups microgreens or lightly packed baby arugula (optional)

Method

Pan & Prep

Prepare tomatoes (tomates rallados)

If using fresh ripe tomatoes: cut tomatoes in half crosswise and grate them flesh-down on the large holes of a box grater until only the skin remains; discard skins. If using canned whole tomatoes: drain briefly and pulse in a blender or crush by hand to a coarse purée. Place grated tomato in a fine-mesh sieve for 10 minutes to remove excess liquid if very watery. Season with 1/2 tsp fine sea salt and stir. If you prefer a chunkier spread, leave some small tomato pieces.

Prepare garlic

Peel the garlic clove. When toasting the bread (next step), rub the warm toast with the cut face of the clove to lightly perfume it — this replaces raw garlic on the bread and keeps the flavor balanced.

Toast pan de cristal

Preheat oven to 425°F (220°C) or use a skillet. Lightly brush both sides of each bread slice with 1 tbs olive oil total (reserve remaining oil). Arrange on a baking sheet and bake 6–8 minutes until crisp and just golden, or toast in a skillet 2–3 minutes per side over medium heat until crisp. Remove from oven/skillet and immediately rub the warm surface with the cut garlic clove (use more pressure for a stronger garlic note).

Cured Meat & Oil

Dress bread and assemble

Spoon 2–3 tbs of the seasoned grated tomato evenly across each garlic-rubbed toast, distributing so each slice has a thin, even layer but not soggy. Drizzle about 1 teaspoon of extra-virgin olive oil over the tomato on each toast (reserve remaining oil for finishing). Arrange thin slices of jamón ibérico de bellota over the tomato layer, folding slices gently to create volume and even coverage (about 20 g per toast).

Finish with oil and seasoning

Lightly drizzle the remaining olive oil (about 1–2 tbs total) over the assembled toasts. Finish with a small pinch of fine sea salt only if needed (the jamón is already salty) and a few grinds of freshly ground black pepper. If using, scatter microgreens or a few arugula leaves on top for color and a peppery contrast.