Preheat your oven to 200C.
Brush both sides of each slice of bread with olive oil, and place on a baking tray. Cook for 8-10 minutes, until golden.
Meanwhile, grate the tomatoes, discarding the skin. Scoop the pulp into a bowl and discard the excess liquid. Season with salt, to taste.
Once the bread is cooked, rub the top of each slice with the cut clove of garlic.
Top with the tomatoes, then a suitably sized piece of jamón, then serve.