MANCHEGO AND SERRANO CROSTINI
I found this easy tapa dish on the internet. It's tasty and will disappear in moments! They are the perfect size for your guests to handle for an appetizer or at a wine and cheese party. Enjoy!
Provided by Nif_H
Categories Ham
Time 13m
Yield 24 crostinis
Number Of Ingredients 5
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.
SERRANO HAM AND MANCHEGO CHEESE PLATE
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 4
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.
SPANISH GRILLED CHEESE SANDWICHES WITH MANCHEGO AND JAMóN SERRANO
Jamón Serrano, a salty cured Spanish ham, is the traditional pairing for Manchego cheese. The ham is sold at specialty foods stores and at Spanish and Latin markets, and the cheese can be found at some supermarkets and at specialty foods stores.
Provided by Rick Rodgers
Categories Sandwich Cheese Valentine's Day Quick & Easy High Fiber Father's Day Lunch Bon Appétit Peanut Free Tree Nut Free Soy Free Cheese Week
Yield Makes 2 servings
Number Of Ingredients 5
Steps:
- Line baking sheet with waxed paper. Spread butter on bread slices, dividing equally. Place 2 bread slices on prepared baking sheet, buttered side down. Top bread slices with half of sliced cheese (1 1/2 ounces each); top cheese with ham, dividing equally. Sprinkle dates over. Top with remaining cheese, then remaining 2 bread slices, buttered side up. Refrigerate 30 minutes. DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and keep chilled. Peel plastic from sandwiches before continuing.
- Heat panini press and cook sandwiches according to manufacturer's instructions. (Alternatively, heat heavy large skillet over medium-high heat. Reduce heat to mediumlow. Place sandwiches in skillet. Place another large skillet atop sandwiches; place weight, such as large can of tomatoes, atop skillet. Cook sandwiches until golden brown and cheese melts, about 4 minutes per side.)
MANCHEGO AND HAM CROQUETAS
Provided by Jose Garces
Time 2h15m
Yield about 40 croquetas
Number Of Ingredients 14
Steps:
- Cook the onion and bell pepper in the olive oil in a saucepan over low heat, stirring, until soft, about 10 minutes. Add the ham and cook, stirring, 10 more minutes. Add the butter and let melt, then add the smoked paprika and flour and cook, stirring, about 5 minutes. Whisk in 1 3/4 cups milk and bring to a simmer. Cook, stirring, until thick, 5 to 7 minutes. Season with salt and pepper. Remove from the heat and stir in the manchego until melted.
- Scatter the gelatin over the remaining 1/4 cup milk in a bowl and set aside, 5 minutes. Whisk the gelatin mixture until smooth, then stir into the cheese mixture. Transfer to a shallow baking dish and refrigerate until firm, about 1 hour.
- Line a baking sheet with parchment paper. Put some flour in a shallow bowl. Beat the eggs in another bowl and put the breadcrumbs in a third bowl. Scoop out about 1 tablespoon of the cheese mixture and form into a football shape. Dredge in the flour, then dip in the eggs and roll in the breadcrumbs. Transfer to the prepared baking sheet. Repeat to make about 40 croquetas. Refrigerate until ready to fry.
- Heat about 2 inches of canola oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 360 degrees F. Working in batches, fry the croquetas until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt.
PAN CON TOMATE WITH SERRANO HAM AND MANCHEGO CHEESE
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.
SERRANO HAM AND MANCHEGO CROQUETAS
Provided by Tyler Florence
Categories appetizer
Time 1h40m
Yield about 2 dozen croquettas
Number Of Ingredients 17
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.
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