Tomato and Garlic Dip

• HEALTHY
• MAKE-AHEAD

Ingredients

1. Ten 1/2-inch-thick slices of white peasant bread
2. 1 pound tomatoes, chopped
3. 1 medium garlic clove, thinly sliced
4. 2 teaspoons sherry vinegar
5. 1/4 cup extra-virgin olive oil, plus more for brushing
6. Salt and freshly ground pepper
7. 1 hard-cooked egg, coarsely chopped
8. 2 ounces thickly sliced serrano ham, finely diced

1. Preheat the oven to 350°. On a baking sheet, toast 4 slices of the bread for 8 minutes, or until lightly dried out. Cut off the crusts; cut the toasts into 1/2-inch cubes.
2. In a blender, puree the tomatoes with the garlic, vinegar and the 1/4 cup of olive oil until smooth. Add the toasted bread cubes and puree until thick and creamy. Season with salt and pepper. Transfer the salmorejo to a bowl and refrigerate until lightly chilled, about 30 minutes.
3. Preheat a grill pan. Brush the remaining 6 bread slices with oil; grill over high heat, turning, until toasted. Transfer the bread to plates and ladle the salmorejo on top. Garnish with the egg and ham and serve.