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READY IN

15 minutes

COOKING TIME

10 minutes

PREP TIME

5 minutes

SERVES

4 people

ingredients

  • 100g Teruel Serrano Ham Slices
IN STOCK
  • 400g button mushrooms, cut into quarters
  • 4 sprigs of rosemary
  • 2 tbsp Sotaroni Aged Balsamic PX Sherry Vinegar
IN STOCK
  • 6 tbsp Brindisa Arbequina Olive Oil, divided
IN STOCK
  • 8 slices ciabatta
  • 1 clove garlic, cut in half lengthways

METHOD

  1. Pre-heat oven to 230°C. Cook the serrano ham on a baking tray for about 10 minutes, or until crisp, turning once.
  2. Mix the mushrooms, 3 sprigs of rosemary, the vinegar and 4 tbsp of the olive oil in a salad bowl and leave to stand for 15 minutes.
  3. Drain the mushrooms well. Fry in remaining 2 tbsp olive oil until golden.
  4. Toast the ciabatta and rub with the cut garlic clove.
  5. Divide the mushrooms between the toasted bread, pouring over any sauce from the pan, top with the crispy ham slices and garnish with the remaining rosemary.

ingredients

  • 100g Teruel Serrano Ham Slices
IN STOCK
  • 400g button mushrooms, cut into quarters
  • 4 sprigs of rosemary
  • 2 tbsp Sotaroni Aged Balsamic PX Sherry Vinegar
IN STOCK
  • 6 tbsp Brindisa Arbequina Olive Oil, divided
IN STOCK
  • 8 slices ciabatta
  • 1 clove garlic, cut in half lengthways
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