Pan Con Tomate

Preparation

Sometimes the simplest recipes require the most technique. Case in point: grilled bread often ends up charred rather than golden brown when placed directly on the grates. Enter our grill topper, which toasts ciabatta perfectly. Top each slice with a Spanish-inspired combination of grated tomato and salty serrano ham for an easy, quick appetizer. Or, serve the components on a platter to allow guests to build their own.

1. Preheat grill on medium-high (about 450°F/230°C) for at least 15 minutes with a HexClad Hybrid Grill Topper in center of grates.
2. Meanwhile, place a box grater in a large bowl. Using large holes, grate tomato flesh; discard skins. Add oil, 1½ teaspoons salt and ½ tsp black pepper and toss to combine; set aside.
3. Drizzle bread on both sides with oil until well-coated but not dripping. Place on grill topper and cook, turning once, until toasted and lightly charred, 1 to 2 minutes per side. Transfer to a serving platter. Rub top of each toast with garlic and top with tomato mixture and ham, dividing evenly. Drizzle with oil and sprinkle with pepper.

MAKE AHEAD TIPS

Refrigerate tomato mixture in an airtight container for up to 2 days in advance. Bring to room temperature before serving.