Foods and Wines

Serrano Ham and Anchovy Toasts

Recipe from a Sue Riedl´s article in The Globe and Mail:

serrano ham and anchovite toast


5 slices serrano ham

1 clove garlic

1 large tomato

1 baguette

olive oil

white anchovy


Preheat oven to 350 F.

Lay 5 slices serrano ham on a parchment-lined cookie sheet and bake for 12-15 minutes until crisp. Set aside.

Peel a clove of garlic and grate a large tomato into a bowl (grate as you would any vegetable, then discard the skin) and set aside.

Slice a baguette (or olive baguette) into 10 thin pieces.

Preheat oven to broil and place the bread, cut-side up on a tray. Toast under broiler for about 1-2 minutes until the exterior is crisp and golden.

When the bread is out of the oven, rub well with the garlic clove, and top with the tomato pulp.

Add a light drizzle of your best olive oil and top with a white anchovy (or grilled veg) and half a slice of the crisped ham.

Option: You can mix a little bit of anchovy paste into the tomato pulp if you can’t get the anchovies, which will add to the punch of flavour.

*Sue Riedl´s original article:

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