History and origin
The tomato-and-oil base finished with serrano or ibérico ham
Aceite, tomate y jamón extends the classic tostada without making it complicated. Tomato is spread over warm bread, extra virgin olive oil runs across the surface and slices of ham are placed on last to preserve their texture.
Two names regularly appear on menus: serrano and ibérico. They are not different recipes, but choices within the same tostada. The former offers a direct everyday profile; the latter is often sliced more finely and brings fat that softens against the warm bread.
It may be ordered as a media alongside coffee or an entera for a broader breakfast. Eat it promptly, before the tomato completely softens the toasted surface.
