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Pan Con Ibérico Bellota Recipe

Name: Level 6 Rooftop Restaurant Miamis PAN CON IBÉRICO BELLOTA Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 2 pieces pan de cristal (or other very airy, crisp Spanish bread); 2 pieces ripe tomatoes (for tomato rubbing) or canned crushed tomatoes (cherry/roma); 3 tbs extra-virgin Spanish olive oil; 1 tsp fine sea salt; 0.5 tsp coarse flaked sea salt (for finishing); 100 g Jamón Ibérico de Bellota, thinly sliced; 6 pieces fresh basil leaves or microgreens (optional); 0.25 tsp freshly cracked black pepper

Inspired by Level 6 Rooftop Restaurant Miami

Time20m

Serves2

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

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Ingredients

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Pan & Base

2 pieces pan de cristal (or other very airy, crisp Spanish bread)2 pieces ripe tomatoes (for tomato rubbing) or canned crushed tomatoes (cherry/roma)3 tbs extra-virgin Spanish olive oil1 tsp fine sea salt1/2 tsp coarse flaked sea salt (for finishing)

Ibérico Bellota & Garnish

3 1/2 oz (100 g) Jamón Ibérico de Bellota, thinly sliced6 pieces fresh basil leaves or microgreens (optional)1/4 tsp freshly cracked black pepper

Method

Pan & Base

Prepare tomatoes

If using fresh ripe tomatoes: cut tomatoes in half horizontally. Grate them cut-side down on the large holes of a box grater into a bowl until only skin remains; discard skins. If using canned crushed tomatoes, measure out about 3 tbs and use as-is. Season the tomato pulp lightly with 1/4 tsp fine sea salt and stir.

Warm and crisp the bread

Preheat oven to 200°C (400°F) or heat a grill pan. Place pan de cristal on a baking sheet and warm for 4–6 minutes until just crisp at the edges but still tender inside. If using a grill pan, toast each side 1–2 minutes until lightly crisped. Remove from oven.

Assemble tomato base

While bread is warm, brush each piece with about 1/2 tbs extra-virgin olive oil. Spoon or spread a thin, even layer of the grated tomato pulp onto each toast (about 1–1.5 tbs tomato pulp per piece) leaving a small border. Lightly season the tomato layer with a pinch of fine sea salt (total about 1/4 tsp across both pieces).

Ibérico Bellota & Garnish

Arrange slices of Jamón Ibérico de Bellota on top of the tomato-topped bread. Use about 50 g per piece, gently folding slices to create height and an even distribution of fat and meat.

Finish: drizzle the remaining olive oil (approx. 1 tbs) evenly over both toasts. Sprinkle with the coarse flaked sea salt (about 1/2 tsp total) and freshly cracked black pepper to taste (about 1/4 tsp). Tuck fresh basil leaves or microgreens between folds of ham for aroma and color if using.

Serve immediately while the bread is still crisp and the ham is at room temperature. Cut each piece in half if desired and enjoy as an appetizer or small plate.