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Bruschetta with marinated mushrooms and serrano ham

bruschetta-marinated-mushrooms-ham-960x540

Ready In

15 minutes

Cooking time

10 minutes

Prep time

5 minutes

Serves

4 people

Ingredients
400g button mushrooms
4 sprigs of rosemary
5 tablespoons of Brindisa Arbequina XV olive oil
salt and pepper
1 or 2 tablespoons of aged balsamic PX sherry vinegar
75g Monroyo Serrano ham
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Method

  1. Put the sliced serrano on a baking tray and put into an oven, pre-heated to 230°C. Cook for about 10 minutes, or until crisp, turning once.
  2. Mix the mushrooms, 3 sprigs of rosemary, the vinegar and most of the olive oil in a salad bowl and leave to stand for 15 minutes.
  3. Remove the mushrooms, pat them dry and then fry in some olive oil until golden.
  4. Cut the bread rolls in half and toast and then rub the inside of the toasted rolls with the garlic clove, cut in half.
  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.

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Ingredients
400g button mushrooms
4 sprigs of rosemary
5 tablespoons of Brindisa Arbequina XV olive oil
salt and pepper
1 or 2 tablespoons of aged balsamic PX sherry vinegar
75g Monroyo Serrano ham
Add all to basket

Add in stock items to your basket

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