Place the bread crumbs in a bowl with a splash of sherry vinegar. Add a quarter clove of diced garlic and the peeled, sliced and salted tomato.
Mix all the ingredients together and cover with olive oil. Blend well.
Arrange the dish with the Consorcio serrano cut julienne style and with the previously boiled quail egg.
It can be accompanied by ham cream, made with a broth of Consorcio Serrano and mashed chickpeas.