Serrano Ham With Crusty Bread And Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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the cooking time is for roasting the tomatoes the time to make it is a couple of minutes to toast the bread... this recipe and photo are courtesy of Eating Well.. Ingredients:
12 plum tomatoes |
4 tablespoons garlic oil, divided |
2 teaspoons dried oregano |
3/4 teaspoon kosher salt |
1 whole-grain baguette, cut into 24 slices, or 12 pieces whole-grain bread, cut in half |
6 ounces thinly sliced serrano ham (about 24 slices; see note) |
note |
serrano ham is full-flavored, savory dry-cured ham made from specific breeds of white pigs. it is traditionally enjoyed very thinly sliced, like its italian cousin prosciutto |
notes: garlic oil is oil that has been infused with fresh garlic. we like to use it for salad dressings, as dipping oil with crusty bread, in marinades or to simply drizzle over steamed vegetables |
Directions:
1. 1. To prepare tomatoes: Preheat oven to 300°F. Coat a large rimmed baking sheet with cooking spray.
2. 2. Cut tomatoes in half lengthwise and place on the prepared baking sheet. Sprinkle each half with some oil, some oregano and salt. Roast for 2 hours. When cool enough to handle, coarsely chop the tomatoes and transfer (with juices) to a serving bowl.
3. 3. To serve tapas: Shortly before serving, preheat oven to 350°F.
4. 4. Place bread on a baking sheet and brush with some of the remaining garlic oil. Bake until slightly crispy, but not hard, 2 to 4 minutes per side. Let cool slightly. To serve, arrange the bread on a large platter with ham and the bowl of tomato mixture for spreading.
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