Serrano ham, olive, feta & rocket platter with homemade crostini
Serve this help-yourself platter while you get on with the rest of supper. In summer, add a few sliced fresh figs
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 15 mins
- The crostini should be made no more than 15 mins in advance. Slice the bread about ½in thick and brush on some olive oil. Heat a griddle pan and grill the bread in batches until the outsides are crisp and attractively marked by the grill, and the insides are still soft.
- Drape the ham over the largest platter you have - don't lay it flat, allow it to billow slightly. Break the feta by hand into irregular chunks about the size of a walnut, then dot over the ham. Randomly place the olives on the ham and carefully place the rocket leaves across the platter. Just before your guests tuck in, carefully drizzle over a little olive oil followed by the honey. Put the crostini on a separate platter or in a bowl, and serve alongside the salad at the table.
PER SERVING
552 kcalories, protein 20g, carbohydrate 38g, fat 33 g, saturated fat 9g, fibre 4g, sugar 5g, salt 6.35 g
Recipe from Good Food magazine, April 2010.
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http://www.bbcgoodfood.com/recipes/400629/
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Ingredients
- 1 loaf sourdough bread
- olive oil , for drizzling
- 18 slices serrano ham
- 200g best-quality feta cheese
- 40 black Greek olives , such as Kalamata
- handful rocket leaves
- 1 tbsp good-quality honey
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24
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 15 mins
Ingredients
- 1 loaf sourdough bread
- olive oil , for drizzling
- 18 slices serrano ham
- 200g best-quality feta cheese
- 40 black Greek olives , such as Kalamata
- handful rocket leaves
- 1 tbsp good-quality honey
PER SERVING
552 kcalories, protein 20g, carbohydrate 38g, fat 33 g, saturated fat 9g, fibre 4g, sugar 5g, salt 6.35 g
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05 April 2010
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06 April 2010
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29 May 2010
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