This classic tapas combination of cured ham, bread and tomato is eaten in many forms all over Spain. Here, tomatoes are slow-roasted into a sweet, garlicky spread and served on top of crisped bread with thin slices of ham.

Makes 12 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 2 1/2 hours

EASE OF PREPARATION: Easy

12 plum tomatoes
4 tablespoons garlic oil (see Ingredient Note), divided
2 teaspoons dried oregano
3/4 teaspoon kosher salt
1 whole-grain baguette, cut into 24 slices, or 12 pieces whole-grain bread, cut in half
6 ounces thinly sliced Serrano ham (about 24 slices; see Ingredient Note)

1. To prepare tomatoes: Preheat oven to 300°F. Coat a large rimmed baking sheet with cooking spray.
2. Cut tomatoes in half lengthwise and place on the prepared baking sheet. Sprinkle each half with 1/8 teaspoon garlic oil and some oregano and salt. Roast for 2 hours. When cool enough to handle, coarsely chop tomatoes and transfer (with juices) to a serving bowl.
3. To assemble tapas: Shortly before serving, preheat oven to 350°F.
4. Place bread on a baking sheet and brush with some of the remaining garlic oil. Bake until slightly crispy, but not hard, 2 to 4 minutes per side. Let cool slightly. To serve, arrange the bread on a large platter with Serrano ham and the bowl of tomato mixture for spreading.

NUTRITION INFORMATION: Per serving: 161 calories; 8 g fat (1 g sat, 4 g mono); 10 mg cholesterol; 16 g carbohydrate; 9 g protein; 3 g fiber; 592 mg sodium; 222 mg potassium.

Nutrition bonus: Vitamin C (15% daily value), Selenium (14% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 1 lean meat, 1 fat

TIP: Notes: Garlic oil is oil that has been infused with fresh garlic. We like to use it for salad dressings, as dipping oil with crusty bread, in marinades or to simply drizzle over steamed vegetables. Find it at well-stocked supermarkets or at boyajianinc.com.

Serrano ham is full-flavored, savory dry-cured ham made from specific breeds of white pigs. It is traditionally enjoyed very thinly sliced, like its Italian cousin prosciutto. Find it in well-stocked supermarkets, specialty stores or online at tienda.com.

MAKE AHEAD TIP: Cover and refrigerate the roasted tomatoes (Steps 1-2) for up to 3 days. Bring to room temperature before serving.

The fat of Iberico bellota ham contains over 55% oleic acid (a mono-unsaturated fatty acid). Rigorous scientific studies have shown that these fats exercise a beneficial effect on cholesterol in the blood by increasing the amount of good (HDL) cholesterol and reducing bad (LDL) cholesterol. Only virgin olive oil has a higher oleic acid content. Find out more at www.jamon-direct.com

Cameron Pellett, Granada, Gr