Recipe from a Sue Riedl´s article in The Globe and Mail:
5 slices serrano ham
1 clove garlic
1 large tomato
Preheat oven to 350 F.
Lay 5 slices serrano ham on a parchment-lined cookie sheet and bake for 12-15 minutes until crisp. Set aside.
Peel a clove of garlic and grate a large tomato into a bowl (grate as you would any vegetable, then discard the skin) and set aside.
Slice a baguette (or olive baguette) into 10 thin pieces.
Preheat oven to broil and place the bread, cut-side up on a tray. Toast under broiler for about 1-2 minutes until the exterior is crisp and golden.
When the bread is out of the oven, rub well with the garlic clove, and top with the tomato pulp.
Add a light drizzle of your best olive oil and top with a white anchovy (or grilled veg) and half a slice of the crisped ham.
Option: You can mix a little bit of anchovy paste into the tomato pulp if you can’t get the anchovies, which will add to the punch of flavour.
*Sue Riedl´s original article: http://www.theglobeandmail.com/life/food-and-wine/recipes/quick-fix-serrano-ham-and-anchovy-toasts/article22275859/