Ham Manchego And Fig Tartines Recipes

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.

Steps:

• Stir together butter and fig preserves. Spread mixture on baguette, then make open-face sandwiches with ham and cheese. Drizzle with oil and season with pepper.

Steps:

• Make the crust
• 1. Combine the first nine ingredients in a food processor. Pulse three times to aerate. Add the cold butter and pulse ten times, until the butter is the size of small peas. Add 6 tablespoons of ice water and pulse. The dough does not need to form a ball. Simply press the dough and see if it comes together. If it seems crumbly, add another tablespoon of ice water.
• 2. Transfer the dough onto a work surface and knead it a couple of times. Quickly form it into a 6-inch square. Do not handle the dough too much, and don't worry if it isn't a perfect square. Wrap the dough in plastic wrap, flatten it, and refrigerate it for 30 minutes.
• 3. Preheat the oven to 375°F (190°C). Remove the dough from the refrigerator. It is best to work on a cold surface, such as marble. Dust your surface and your rolling pin with a little bit of superfine brown rice flour. Roll the dough to a rectangle that is approximately 7 by 10 inches and 1/4 inch thick. Again, it doesn't have to be perfect. Work quickly so the dough doesn't become too soft. If it cracks, pinch it back together.
• 4. Transfer the rolled dough to a baking sheet lined with parchment paper. Trim the edges with a pie cutter if desired. Chill the dough for 20 minutes or until firm.
• 5. Bake for 20 to 25 minutes, until golden brown. Remove from the oven and let the crust cool while preparing the topping (leave the oven on). I recommend arranging the topping while the crust is slightly warm, as the warmth brings out all the flavors.
• Prepare the topping
• 1. Reduce the oven temperature to 350°F (180°C). Place the hazelnuts on a baking sheet and toast them for 5 to 7 minutes or until golden and the skin begins to loosen. Transfer them to a kitchen towel and rub them together to remove their skins. Let them cool. Coarsely chop them.
• 2. Place the goat cheese in a bowl and quickly stir it to loosen it. Spread over the warm tart.
• 3. Arrange the figs, ham, watercress, red onion, and toasted hazelnuts over the goat cheese. Drizzle the olive oil and balsamic vinegar over the top. Cut into squares and serve immediately.

Steps:

• Heat oven to 200C/180C fan/gas 6. Brush the baguette slices with olive oil and season. Arrange on baking trays, then bake for 5 mins until crisp. Cool before spreading over some cheese and topping each tartine with a piece of ham and a fig quarter. Add a little ground black pepper, if you like.
• Serve with a couple of crusty baguettes and some nice French cheeses and meats, arranged on boards and platters with tapenade, cornichons and hard-boiled quails eggs. Add a bowl of salad and Kir Royale to drink (see recipes below).

Steps:

• Put the onion, sugar, spices, ginger and vinegar in a pan and cook together slowly until the onion is completely softened. Add the fig wedges and cook for another 5 - 10 minutes until the figs are just starting to break down.
• Drizzle olive oil over the baguette slices and grill/broil until toasted.
• Serve chutney over baguette slices, top with shaved manchego and a few rocket leaves.

Steps:

• Preheat oven to 400 degrees. In a food processor, pulse half the Gruyere cheese and all the cream cheese until smooth, about 30 seconds. Transfer mixture to a small mixing bowl. Fold in the thyme, and season with salt and pepper. Set aside.
• Place bread on a baking sheet, and toast in center of the oven, flipping halfway through, until golden brown on both sides, about 12 minutes.
• Spread reserved cheese mixture on each slice of toast, dividing evenly, and sprinkle with remaining Gruyere. Place 2 slices of ham on each toast. Arrange radishes on top, and serve.

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.