Serrano Recipe

Toast the bread

Preheat a grill pan or skillet over medium-high heat. Brush both sides of the 8 bread slices lightly with 3 tbs extra-virgin olive oil. Toast the slices in the hot pan in batches until golden and crisp on both sides, about 1–2 minutes per side. Remove to a rack so they stay crisp.

Rub with garlic

Peel the garlic clove, cut it in half, and while the toasts are still warm, rub the cut side of the garlic firmly over the top surface of each slice to impart a subtle garlic aroma. Discard used garlic halves.

Tomato rub (quick option)

Take the whole tomato reserved for rubbing, cut it in half crosswise. With the cut side, rub each warm toast so the pulp and juices coat the bread lightly. Rotate the tomato to use pink, juicy flesh; stop when each slice has an even light coating. This provides the classic pan con tomate layer described in the dish.

Grate the eggs

Peel the 2 hard-boiled eggs. Using a fine grater or microplane, grate the eggs directly onto a small plate or bowl; set aside. The grated egg will be sprinkled atop the pintxos.

Assemble Serrano pintxos

Place 1 slice of toasted, garlic-and-tomato-rubbed bread on your work surface. Lay 1 slice of Serrano ham over the bread, folding slightly so it sits attractively. Sprinkle a generous pinch (about 1/8 tsp) of sea salt flakes and a light grind of black pepper over the ham. Using a spoon, mound about 1–2 tsp of the grated egg on top of the ham. Garnish with a small sprig of microgreens or parsley if desired. Repeat to make 8 pintxos.

Finish and serve

If using the optional olive oil from the tomato spread, drizzle a few drops of extra-virgin olive oil over each assembled pintxo just before serving. Serve immediately so the bread retains its crispness.

Blanch tomatoes (optional): To make a smooth tomato spread, score the bottoms of the 2 tomatoes with an X, plunge into boiling water for 20–30 seconds, then transfer to ice water. Peel, halve, and scoop out seeds and watery core. Place the flesh in a bowl and press with a fork to create a coarse purée. Stir in 1 tbs extra-virgin olive oil and 1 tsp fine sea salt. Spread 1–2 tsp of this purée onto each toasted slice in place of rubbing with the single tomato for a more concentrated tomato flavor.