Serrano ham, olive, feta & rocket platter with homemade crostini
- Preparation and cooking time
- Serves 6
- 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
- STEP 1
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.
- STEP 2
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.