MONTADITO OF IBERIAN HAM, CURED MANCHEGO CHEESE AND ROASTED PADRON PEPPERS

Maridaje:

Ingredientes:

2 thick slices of white sliced bread.

8 Padrón peppers.

100 g of Iberian Ham cut into thin slices.

100 g of cured Manchego cheese.

2 spoonfuls of GUAiNOS BiO Organic Extra Virgin Olive Oil.

2 tablespoons of toasted marcona almonds.

2 tablespoons GUAiNOS Red Wine Jam.

Salt and black pepper to taste.

Preparación:

Wash the Padrón peppers, dry them well and set aside.
Place a frying pan over medium-high heat with the BiO Organic Extra Virgin Olive Oil. Once the temperature is reached, add the peppers, sprinkle with salt and pepper, and let them brown on both sides.
Lower the heat to medium-low and cover them to finish cooking. They will release their juices. Turn off the heat, remove the peppers with tongs and reserve the juices.
Heat the grill or the electric toaster and place the thick slices of bread, without flattening them, first on one side and then on the other.
Cut the Manchego cheese into triangles or thick sticks.
Form a rose of Iberian ham as follows: using a narrow-mouthed glass, place slices of ham cut with a knife on the edge of the glass and place them in half, so that half of the slice faces inwards, and half faces outwards. We can make several rounds of ham petals. Then we turn the glass upside down, press a little, remove the glass carefully, and we will have the ham rose. Set aside.

Emplatado

Set out plates for each diner.
Take the slice of freshly toasted bread and dip it on one side only in the juice released by the roasted peppers. Place it with the soaked side facing upwards.
Place 4 roasted Padrón peppers on top.
Then place the cured Manchego cheese and reserve a few sticks or a triangle to decorate the rose.
Finally, place the Iberian ham rose. In the hollow centre place the cheese sticks or the triangle, depending on how you prefer to cut it.
Heat the Wine Jam for 5 seconds and, using a pastry bottle or a spoon, cover the montadito.
Serve and garnish the dish with toasted almonds.