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Pan con tomate with jamn Ibrico
- 6 large slices sourdough bread
- 3 cloves garlic , bashed
- 3 ripe plum tomatoes , 2 halved, 1 seeded and sliced
- a small bunch basil
- 200g jamn Ibrico de bellota , at room temperature, sliced
Directions:View on BBC Good Food
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