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Tomato Bread with Serrano Ham and Parsley Pesto Recipe by Bobby Flay

Bobby Flay’s Tomato Bread with Serrano Ham and Parsley Pesto



⅓ cup extra-virgin olive oil
2 garlic cloves, finely chopped to a paste using the side of a chef’s knife and ¼ teaspoon kosher salt
Kosher salt and freshly ground black pepper
¼ cup tightly packed finely chopped fresh flat-leaf parsley leaves
1 tablespoon finely chopped pine nuts


3 overly ripe large beefsteak tomatoes
Kosher salt and freshly ground black pepper
Pinch of crushed red pepper flakes (optional)
1 loaf ciabatta, cut into ¼-inch-thick slices
2 large garlic cloves, sliced in half
¼ cup extra-virgin olive oil
¼ pound thinly sliced serrano ham


  1. Make the parsley pesto: Stir together the oil and garlic in a small bowl and season with salt and pepper. Add the parsley and pine nuts and mix until just combined. Set aside.
  2. Cut the tomatoes in half horizontally. Place a box grater in a large bowl. Rub the cut side of the tomato halves over the large holes of the box grater, using the flattened palm of your hand to move the tomatoes back and forth. The flesh should be grated off, leaving the skin intact in your hand. Discard the skin and season the tomato pulp with salt, black pepper, and red pepper flakes (if using). Let sit at room temperature while you prepare the bread.
  3. Heat a grill to high or heat a grill pan over high heat. Grill the bread, cut-side down, until lightly charred and golden brown, about 1 minute. Flip the bread and grill for 30 seconds more to just heat through. Rub the cut sides of the garlic cloves over the cut side of the bread and brush with the olive oil. 
  4. Spoon liberal amounts of the tomato pulp onto the bread and drizzle with the pesto. Top with the ham slices. Serve at room temperature.


Reprinted from Bobby At Home. Copyright © 2019 by Boy Meets Grill, Inc. Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House, LLC


  • Serving Size: 4
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