Manchego And Serrano Crostini Recipes

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SERRANO HAM AND MANCHEGO CHEESE PLATE



Serrano Ham and Manchego Cheese Plate image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 4

1 (1-pound) piece manchego cheese
1/2 pound thinly sliced serrano ham
Extra-virgin olive oil, for drizzling
Freshly ground black pepper

Steps:

  • Slice manchego into thin pieces, about the same size as the ham.
  • Cut both the serrano and manchego into desired sized pieces.
  • Alternating the serrano and manchego, arrange the slices attractively around the platter. Can be assembled up to this point a day ahead and refrigerated overnight. Bring to room temperature before serving.
  • Drizzle with extra-virgin olive oil and garnish with pepper, if desired.
  • Serve family style, giving each guest an appetizer plate and fork.

MANCHEGO AND SERRANO CROSTINI (SPANISH HAM & CHEESE ON GARLIC BITES) RECIPE - (4.5/5)



Manchego and serrano crostini (Spanish ham & cheese on garlic bites) Recipe - (4.5/5) image

Provided by á-39535

Number Of Ingredients 5

1 whole grain baguette, cut into 1/4-inch to 1/3-inch slices
1/4 lb ham, sliced thin and to fit the baguette slices
8 ounces manchego cheese, sliced thin and slightly smaller than the ham (may substitute parmesan)
2 tablespoons olive oil (approximate)
2 teaspoons garlic, minced

Steps:

  • Saute' garlic in olive oil until lightly browned. Arrange baguette slices on a baking sheet. Brush slices with olive oil. Assemble crostini, with ham first then cheese. Cook under broiler until cheese is melted and ham is warm. Watch carefully to prevent burning.

MANCHEGO AND SERRANO CROSTINI



Manchego and Serrano Crostini image

I found this easy tapa dish on the internet. It's tasty and will disappear in moments! They are the perfect size for your guests to handle for an appetizer or at a wine and cheese party. Enjoy!

Provided by Nif_H

Categories     Ham

Time 13m

Yield 24 crostinis

Number Of Ingredients 5

1 whole grain baguette, cut into 1/4-inch to 1/3-inch slices
1/4 lb serrano ham, sliced thin and to fit the baguette slices
8 ounces manchego cheese, sliced thin and slightly smaller than the ham
2 tablespoons olive oil (approximate)
2 teaspoons garlic, minced

Steps:

  • Saute garlic in olive oil until lightly browned. Discard garlic if you like.
  • Arrange baguette slices on a baking sheet. Brush slices with olive oil.
  • Assemble crostini, with ham first then cheese. Cook under broiler until until cheese is melted and ham is warm. Watch carefully!
  • Serve.

SERRANO HAM AND MANCHEGO CROQUETAS



Serrano Ham and Manchego Croquetas image

Provided by Tyler Florence

Categories     appetizer

Time 1h40m

Yield about 2 dozen croquettas

Number Of Ingredients 17

3 cups mashed potatoes, leftover or freshly made
1/4 pound manchego cheese, frozen 1 hour then finely chopped with a food processor (1 cup), plus shaved manchego cheese, for serving
6 ounces serrano ham, frozen 1 hour then finely chopped in a food processor (1 cup)
2 large eggs
Kosher salt and freshly ground black pepper
2 cups panko bread crumbs
Vegetable oil, for deep-frying
Romesco Sauce, for serving
Chopped chives, for serving
1/2 cup slivered almonds
1/2 poumd roasted red peppers, drained
*1 egg yolk
2 large garlic cloves, peeled
1/2 teaspoon orange zest and 1/4 cup juice, from 1 orange
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1 tablespoon sherry vinegar

Steps:

  • In a large mixing bowl or in the food processor combine mashed potatoes, cheese, ham and eggs. Season with plenty of salt and freshly ground black pepper. The mixture should still be wet enough so the bread crumbs stick to the croquettas. Form into croquettas (makes about 2 dozen, medium-sized) and dip into panko bread crumbs, seasoned with salt and pepper. Pat lightly so the crumbs stick. Lay out on a tray, cover and refrigerate for at least 30 minutes before frying.
  • To fry, heat 1-inch of vegetable oil in a deep-fryer or heavy bottomed pot, over medium heat to about 360 degrees F. Fry in small batches, turning once until evenly browned. Each batch should take approximately 5 to 6 minutes. Drain on paper towels and season with kosher salt. Transfer to a serving platter and sprinkle with chives and shaved manchego. Serve with Romesco Sauce.
  • Toast almonds in a skillet over medium heat until golden, about 3 minutes. Transfer almonds to a blender. Add roasted red peppers, egg yolk, garlic, zest, and season with salt and pepper. Pulse a few times to combine the ingredients. With the blender on low speed drizzle in the olive oil. Once it begins to emulsify, stop the blender and add the orange juice, and sherry vinegar. Buzz once more to fully emulsify.
  • *RAW EGG WARNING
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

CROQUETTES WITH SERRANO HAM AND MANCHEGO CHEESE



Croquettes with Serrano Ham and Manchego Cheese image

Croquettes are adorned with parsley for these bite-size appetizers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes about 16

Number Of Ingredients 12

2 tablespoons unsalted butter
2 tablespoons olive oil
1/4 cup finely chopped onion
Coarse salt and freshly ground pepper
7 tablespoons all-purpose flour, plus more for shaping
3/4 cup whole milk
6 tablespoons finely chopped serrano ham
1/3 cup plus 1/4 cup grated Manchego cheese (about 1 3/4 ounces)
3 large eggs
1 1/2 cups fresh breadcrumbs
Vegetable oil, for frying
Fresh flat-leaf parsley sprigs, for garnish

Steps:

  • Heat butter and oil in a medium saucepan over medium heat until butter has melted. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add flour; cook, stirring, 1 minute. Whisk in milk, and cook, whisking, 3 minutes. Whisk in ham and 1/3 cup cheese. Season with salt and pepper as desired. Spread mixture onto a baking sheet, and let cool completely. Mixture can be refrigerated in an airtight container up to 2 days.
  • Whisk together eggs in a shallow dish. Stir together breadcrumbs and remaining 1/4 cup cheese in another shallow dish. Scoop tablespoons of cooled mixture, and shape with floured hands into 2-inch ovals. Working with 1 oval at a time, coat in beaten egg, then in breadcrumb mixture. Transfer to a baking sheet lined with parchment paper.
  • Heat 2 1/2 inches oil in a large, heavy stockpot until it registers 375 degrees on a deep-fry thermometer. Working in batches to avoid crowding, fry croquettes, flipping once, until dark golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.) Serve warm, garnished with parsley sprigs.

GRILLED SERRANO HAM AND MANCHEGO CHEESE CROSTINI



Grilled Serrano Ham and Manchego Cheese Crostini image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

12 slices French bread, sliced on the diagonal into 1/2-inch thick slices
Olive oil
12 thinly sliced pieces Serrano ham
12 thinly sliced pieces Manchego cheese
Whole grain mustard

Steps:

  • Preheat grill. Brush each slice of bread on one side with olive oil and grill, oil-side down until lightly golden brown. Turn over and divide cheese among bread slices. Top each slice of cheese with the slices of ham and grill until the cheese begins to melt. Serve with the mustard.

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