Ingredients:
- Azuaga Iberian ham: 100 g
- Cream cheese: 25 g
- Milk: 250 ml
- Extra virgin olive oil: 1 tablespoon (15 ml)
- Vinegar: to taste
- Salt: to taste
- Chives: a pinch
- Bread: 1 baguette
Preparation:
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Make the mayonnaise
Pour the milk into a hand blender jug and gradually add the olive oil while blending. Once the sauce thickens, add a pinch of salt and a splash of vinegar. Mix and set aside.
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Make the ham crisps
Place a few thin slices of Iberian ham on a baking tray lined with baking paper and bake for around 5 minutes at 200 °C, until crisp.
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Prepare the ham mixture
Finely chop the Iberian ham and mix it with the homemade sauce and cream cheese. Stir well until smooth and creamy.
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Toast the bread
Cut the bread into slices and toast them in a frying pan or on a griddle.
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Assemble the toasts
Spread the ham mixture over the toasted bread slices, covering the entire surface.
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Plate and serve
Finish each toast with a few pieces of crispy ham and a sprinkling of chopped chives.
A recipe from Carne de Cerdo Rica y Sana, ready to enjoy.
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