Name: Pan con Tomate (Spanish Tomato Bread) with Ham & Spinach Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: ¾ cup almonds, sliced; 1 ½ (142 g) pkg baby spinach; 6 cloves garlic; 1 cup Kalamata olives, pitted; 18 slices prosciutto; 3 tomatoes; 12 slices whole grain bread; black pepper; Dijon mustard; extra virgin olive oil; honey; red wine vinegar; salt

Pan con Tomate (Spanish Tomato Bread) with Ham & Spinach SaladPan con Tomate (Spanish Tomato Bread) with Ham & Spinach Salad — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

¾ cup almonds, sliced

1 ½ (142 g) pkg baby spinach

6 cloves garlic

1 cup Kalamata olives, pitted

18 slices prosciutto

3 tomatoes

12 slices whole grain bread

black pepper

Dijon mustard

extra virgin olive oil

honey

red wine vinegar

salt

Instructions

Preheat oven to 220°C (425°F).

Wash, dry, and mince tomatoes; place in a medium bowl. Season with salt and pepper, stir to combine, and set aside.

Peel and mince garlic.

Divide bread slices between two baking sheet pans and drizzle oil over both sides; sprinkle tops with garlic. Place in the oven and bake, flipping halfway through, until toasted, 3-5 minutes. Remove from oven (keep oven on).

Meanwhile, place oil, vinegar, honey, and Dijon in a large bowl; whisk to combine the dressing.

Wash spinach (skip if it came pre-washed) and add to the bowl with the dressing; toss to combine the salad.

Spread tomato mixture over toasts and return to the oven. Bake until tomato topping is heated through, 2-3 minutes; remove from oven.

Halve olives. Cut or tear prosciutto into bite sized pieces.

To serve, divide toasts and salad between plates. Top salad with olives, prosciutto, and almonds. Enjoy!

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