‘Tis the season for tomatoes so this month we put a twist on bruschetta for our August Recipe. This is a quick and easy recipe that you can customize to your tastes. It’s great for appetizers, a quick dinner or add an egg for a perfect brunch dish!
You can buy Woolly Rind here!
- Crusty bread (For smaller bites, use a baguette. We used Farm To Market Farm Bread sliced thick and cut in half)
- One wheel Woolly Rind cut into slices
- One package Serrano ham (or prosciutto or cured salmon)
- 1 cup heavy cream
- 2 tablespoons olive oil
- Two shallots, finely chopped
- Small bunch of chives, finely chopped
- Two tomatoes, sliced
- Salt and pepper
Heat 1 tbsp olive oil in a saucepan and gently cook the shallots for a couple of minutes until soft but not browned. Pour in the cream, bring it to a simmer, then reduce by about half. The cream will look like a thick sauce at this point. Stir in most of the chives, leaving some for garnish. Season with salt and pepper.
Heat grill to high. Brush the remaining olive oil over the bread and grill on both sides until toasted. Top each piece of bread with tomato, then Woolly Rind, then Serrano ham, and finally spread over about 1 tbsp of the thickened cream to cover the ham. Place back under the hot grill or broiler until the cream starts to color and the cheese has begun to melt. Serve with remaining chives scattered over the top and enjoy!