Jamon Serrano Recipe

Name: Spanish River Grill & Wine Bars JAMON SERRANO Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 0.3 kg Jamón Serrano, thinly sliced; 0.75 cups Marcona almonds, lightly toasted; 2 tbs Extra-virgin olive oil; 0 to taste Freshly ground black pepper; 1 loaf Baguette or country loaf, 1/2-inch slices; 2 each Garlic cloves, halved; 2 tbs Unsalted butter, softened; 2 tbs Olive oil for brushing; 0 to taste Flaky sea salt; 0.5 cups Soft goat cheese or ricotta (optional, for spreading); 0.25 cups Microgreens or small basil leaves (optional); 0.5 tsp Lemon zest (optional)

Inspired by Spanish River Grill & Wine Bar

Time25m

Serves4

Marcona almonds, house grilled crostinis

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Ingredients

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Charcuterie & Garnish

10.6 oz (0.3 kg) Jamón Serrano, thinly sliced

3/4 cups Marcona almonds, lightly toasted

2 tbs Extra-virgin olive oil

0 to taste Freshly ground black pepper

Grilled Crostinis

1 loaf Baguette or country loaf, 1/2-inch slices

2 each Garlic cloves, halved

2 tbs Unsalted butter, softened

2 tbs Olive oil for brushing

0 to taste Flaky sea salt

Optional Accents

1/2 cups Soft goat cheese or ricotta (optional, for spreading)

1/4 cups Microgreens or small basil leaves (optional)

1/2 tsp Lemon zest (optional)

Method

Grilled Crostinis

Preheat and prepare bread

Preheat a grill or grill pan over medium-high heat (or preheat oven broiler). Slice the baguette into 1/2-inch slices and arrange on a tray. Brush one side of each slice with olive oil (about 1 tbs of the measured oil).

Grill toasty

Place bread slices oil-side down on the hot grill or under the broiler. Grill until grill marks form and the bread is golden, about 1–2 minutes per side on a hot grill, or 2–3 minutes under a broiler per side. Remove and while still warm, rub the top of each crostini with the cut side of the garlic clove. If using a grill pan, flip and brush the second side with remaining oil and toast briefly.

Finish crostinis

Spread a thin layer of softened butter on each warm crostini (about 1/2 tsp per slice) and sprinkle lightly with flaky sea salt. If using goat cheese or ricotta, spread about 1/2–1 tsp per crostini instead of butter.

Charcuterie & Assembly

Toast Marcona almonds

Heat a small dry skillet over medium heat. Add the Marcona almonds and toast, stirring often, until fragrant and lightly golden, about 3–4 minutes. Transfer to a small bowl and toss with 1 tbs extra-virgin olive oil and a pinch of flaky sea salt. Set aside to cool slightly.

Arrange Jamón Serrano

Fan or loosely fold the Jamón Serrano slices into small mounds. For a plated tapa, arrange 6–8 slices per serving on a warm platter or wooden board.

Assemble crostinis with jamón

Place crostinis on the serving board. Top each crostini with a small piece of Jamón Serrano (either draped or folded). If using cheese, place a thin smear of goat cheese or ricotta on the crostini first, then top with jamón.

Garnish and finish

Scatter the toasted Marcona almonds around and on top of the jamón. Drizzle remaining 1 tbs extra-virgin olive oil lightly over the jamón and crostinis. Finish with a few grinds of black pepper, a few microgreens or basil leaves if using, and a light sprinkle of lemon zest if desired.