Pre-Heat your oven to 210 C (410 F)

Cut a baguette into 1-inch thick diagonal slices

Add the slices of bread to a baking tray and drizzle with a kiss of extra virgin Spanish olive oil on top of each piece

Add to the oven and toast for about 4 minutes

Cut 1 ripe tomato in half and rub on 2 pieces of the toasted bread, drizzle each bread with extra virgin Spanish olive oil, roll 2 pieces of jamon Iberico and add one roll of ham on top of each piece of bread, securing the ham to the bread with a toothpick

Next grab 2 more slices of the toasted bread and add a piece of roasted red bell pepper to each bread, a slice of queso Manchego and top it off with 1 slice of jamon Iberico rolled up and secure with a toothpick to hold everything together

For our last style of open faced sandwich, grab 2 pitted dates, cut them in half, add 2 halfs to a slice of jamon Iberico and roll it together (like a cigar), drizzle 2 pieces of toasted bread with a little extra virgin Spanish olive oil, add 1 rolled ham to each bread and secure with a toothpick

Add the open faced sandwiches to a plate, garnish with sliced black olives and freshly chopped parsley