Cut the freshly baked bread in half lengthwise and toast under a broiler or in a toaster oven.
Cut the garlic clove in half and gently rub the cut surface on the toasted surface of the bread. Drizzle on a small amount of extra virgin olive oil. Cut the tomato in half and rub it against the surface of the bread until it is coated but not soggy. (If your tomato isn’t super ripe, use a box grater to grate the tomato into a bowl, discard the skin and then spoon the grated tomato onto the bread.) Sprinkle very lightly with sea salt. Add room temperature slices of jamón, lightly billowing/puckering the ham so it doesn’t lay flat. You can substitute anchovies or thin slices of manchego cheese for the jamón if you prefer.
(Alternatively you can use a previously prepared or jarred salsa tumaca, a blend of tomato, olive oil and garlic, and spoon it onto the bread before adding the ham, cheese or anchovies.)
Serve at room temperature with a Spanish Rioja wine.