- 1 baguette
- 8 teaspoons extra virgin olive oil
- 4 garlic cloves
- 250 g Serrano ham
- Cobelén pitted table olives
Cut the bread into 3 cm slices.
Oven toast the bread for about five minutes.
Rub one side of the bread with garlic to add flavour.
Top each toast with Serrano ham, capers and olives.
Drizzle each toast with olive oil and enjoy!
Source and image: Kiwilimón