Manchego And Serrano Crostini Spanish Ham Cheese On Garlic Bites Recipe 455

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.

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.

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.

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.

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.

Steps:

• Preheat a grill to medium-high heat.
• Lightly flour a work surface and place the dough on top. Dust your hands as well and begin to stretch your dough, working in a circle. Stretch the dough until it is 10 to 12 inches in diameter. Place the dough on the grill and cook until charred on both sides, about 10 minutes total.
• Clean and remove the stem ends of the tomatoes. Place them in a food processor and pulse to break them up. Strain the tomato pulp through a large fine-mesh strainer to remove some of the liquid.
• Spread the tomato pulp over the top of the cooked pizza dough. Drizzle with the olive oil and season with sea salt. Top with the Serrano ham and manchego cheese. Drizzle more olive oil over the top.

Steps:

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