Lustau Fino Jarana-jerez De La Frontera Recipe
Recipe information
Make Lustau Fino Jarana-jerez De La Frontera in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Marinated Olives & Almonds (play on aperitivo)
Crostini
Sherry Reduction & Garnish
Marinated Olives & Almonds (play on aperitivo)
1. Combine and marinate
In a medium bowl, add the pitted olives and Marcona almonds. Drizzle in 2 tablespoons extra-virgin olive oil. Add the lemon zest, cracked black pepper, smoked paprika, fresh thyme leaves and flaky sea salt. Toss gently to coat evenly. Cover and refrigerate for at least 30 minutes and up to 4 hours to allow flavors to meld. Bring to room temperature before serving (about 15 minutes).
Crostini
2. Toast the bread
Preheat oven to 375°F (190°C). Arrange the bread slices on a baking sheet in a single layer. Brush each slice lightly with the 1 tablespoon olive oil. Toast in the oven 8–10 minutes, flipping once, until edges are golden and crisp.
3. Garlic rub
Remove crostini from oven and while still warm, rub the cut side of the halved garlic clove over each slice to impart a gentle garlic aroma. Set aside to cool slightly.
Sherry Reduction & Garnish
4. Make the sherry reduction
In a small nonreactive saucepan, pour 3/4 cup Lustau Fino Jarana. Add the demi-dried cherry tomatoes and 1 teaspoon honey. Bring to a gentle simmer over medium-low heat and reduce until syrupy and glossy, about 8–10 minutes, stirring occasionally. The reduction should coat the back of a spoon; remove from heat and let cool slightly (it will thicken as it cools).
5. Finish and plate
Place crostini on a serving platter. Spoon a few marinated olives and almonds onto each crostini (or serve the marinated mix in a bowl for communal sharing). Drizzle a small amount (about 1/2 teaspoon) of the sherry reduction over the top of each crostini or over the marinated mix for bright, saline-sweet contrast. Sprinkle chopped parsley and scatter microgreens or baby arugula on the platter as garnish. Taste and, if desired, finish with a few extra flakes of sea salt or another crack of black pepper.
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