Pickled Egg Salad Crostini With Serrano Ham Recipes
PICKLED EGG SALAD CROSTINI WITH SERRANO HAM RECIPE - (4/5)
Provided by á-4084
Number Of Ingredients 14
Steps:
- Bring vinegars, sugar, 1 1/2 teaspoon salt, and 1/12 cup water to a simmer in a medium saucepan. Let cool. Meanwhile, place eggs in a medium saucepan and add water to cover by 2 inches. Bring to a boil, cover, and remove from heat. Let sit 10 minutes. Transfer eggs to a bowl of ice water to cool. Drain, peel, and return eggs to bowl. Add pickling liquid; cover and chill at least 12 hours. Remove eggs from pickling liquid. Coarsely chop; mix with mayonnaise, chives, and parsley in a medium bowl. Season with salt, pepper, and some pickling liquid, if desired. Preheat oven to 425°F. Place bread on a baking sheet and drizzle with oil. Toast until golden brown, 5 to 8 minutes. Rub with garlic. Top each toast with pickled egg salad, some chervil, and a slice of ham. DO AHEAD: Eggs can be pickled 1 week ahead. Keep chilled.
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