• 4servings
  • 5minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB2, B3, B9, B12, E
MineralsCopper, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tbsp olive oil

  2. a few Padrón peppers , (see cook's note below)

  3. 2-3 thick slices dense brown bread

  4. manchego cheese , and a selection of other Spanish cheeses (see cook's note below)

  5. 2-3 cured chorizo , sliced

  6. 1 jars pre-roasted bottled peppers

  7. chilli oil , to drizzle

  8. 3-4 tomatoes

  9. 2-3 tsp basil

  10. olive oil , for dressing and drizzling

  11. sherry vinegar , for dressing

  12. 150-250 g finely sliced Iberian ham

  13. almonds

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a hot pan and put the peppers into the pan. They will puff up slightly whilst cooking. Cook until they have blistered slightly on the outsides and all have puffed up. Remove from the heat and drain on kitchen paper. Sprinkle with a generous amount of sea salt.

  2. Cut the slices of bread into fingers and cut the manchego and other cheeses into similar sized pieces. Add to the bread and top with slices of chorizo or pieces of roasted pepper. Drizzle with a little chilli oil.

  3. Chop the tomatoes into chunks and put into a bowl. Add some finely sliced basil and dress with sherry vinegar, extra virgin olive oil and salt and freshly ground black pepper to taste.

  4. To serve, arrange the ham slices, remaining cheese, the fingers of bread with their toppings and any remaining ingredients on a large platter. Scatter the tomato salad in any gaps and dot the fried Padrón peppers and almonds around the platter. Drizzle everything with olive oil.

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