Spanish Iberico Ham & Triple Cream Brie Recipe
apple chutney
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
BRUSCHETTA BOARD
Method
BRUSCHETTA BOARD
- 1
Toast baguette slices
Preheat oven to 375°F (190°C). Slice the baguette into about 1/2-inch thick rounds. Brush both sides with olive oil (about 2 tablespoons total) and arrange on a baking sheet. Toast until golden and crisp, about 8–10 minutes.
- 2
Spread apple chutney
Remove toasts from the oven and while still warm, spread a thin layer of apple chutney on each slice (about 1 teaspoon per toast).
- 3
Add Brie and Ibérico ham
Top each toast with a slice of Brie and a thin slice of Spanish Ibérico ham.
- 4
Season
Lightly sprinkle with fine sea salt and freshly ground black pepper to taste.
- 5
Garnish and serve
Arrange the toasts on a serving board with fresh figs or seedless grapes and mint leaves. Drizzle a tiny amount of olive oil if desired and serve.
