Serrano Ham Recipe

Bring ingredients to room temperature

Remove Serrano ham and Manchego from the refrigerator 20–30 minutes before serving so flavors and textures are optimal.

Prepare tomatoes

Halve the tomatoes and finely grate one half into a bowl (use a box grater or a microplane) to make a quick tomato pulp. Reserve the other half for slicing into thin rounds if you prefer more texture on some toasts.

Slice cheese and bread

Cut Manchego into 2–3 mm (thin) slices or small bite-sized wedges. Slice the baguette on the diagonal into 12–14 slices about 1 cm thick. If using a whole loaf, aim for 12 crostini.

Toast the bread

Preheat oven to 200°C (400°F). Arrange bread slices on a baking sheet in a single layer. Brush each slice lightly with about 1 tbs of olive oil (reserve remaining oil). Toast for 6–8 minutes until edges are golden and crisp. Remove from oven.

Optional garlic rub

If using garlic, rub the cut side of the garlic clove gently across the warm toasts so a faint garlic note remains.

Spread tomato pulp

Spoon or smear about 1 tsp of the grated tomato pulp onto each toast (reserve any extra pulp for drizzling on the serving plate). The pulp adds moisture and fresh tomato flavor without making the bread soggy.

Add Manchego

Top each toast with a slice or small wedge of Manchego. If you prefer the cheese slightly melty, place the assembled toasts under the oven broiler for 30–45 seconds — watch carefully so the cheese does not brown too much.

Top with Serrano ham

Drape a thin slice of Serrano ham over the cheese on each toast. For visual appeal and mouthfeel, fold or roll the ham before placing it so it creates height.

Season and dress

Drizzle the remaining olive oil (about 2 tbs) lightly over the finished crostini and around the serving plate. Sprinkle the sherry vinegar evenly across the toasts (use sparingly so it doesn't overpower). Finish with a light pinch of sea salt and a grind of black pepper to taste.

Garnish

Scatter torn basil leaves over the toasts or around the plate for color and aroma. If you kept reserved tomato slices, tuck a thin round under the ham on a few toasts for variety.

Serve

Arrange crostini on a platter and serve immediately while bread is still crisp and ham is at room temperature. Leftover ham and cheese can be stored separately, but assembled toasts are best eaten right away.