Serrano Ham Crostini Recipes

MANCHEGO AND SERRANO CROSTINI

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

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.

SERRANO HAM CROSTINI

Steps:

• Heat broiler. To make crostini: Arrange baguette slices on a baking sheet in a single layer. Broil for 1 1/2 minutes (the broiling time varies from oven to oven so watch carefully as bread darkens). Turn over slices, and toast until golden, about 1 minute more. Transfer to a rack to cool.
• Rub crostini with tomato halves to infuse them with flavor and juices; discard tomatos. Drizzle crostini with olive oil. Top each crostini with a slice of ham. Brush with olive oil. Arrange on a serving platter, and sprinkle with parsley.

GRILLED SERRANO HAM AND MANCHEGO CHEESE CROSTINI

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.

SERRANO HAM AND MANCHEGO CHEESE PLATE

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.