Serrano ham and manchego toasts with arugula and honeycrisp

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I’m very fortunate to live near Reading Terminal Market, one of the most famous Philly landmarks. I would go there every single day… if it was open later and wasn’t so crowded.

Anyway, it’s like a foodie’s dream in there. Tons of stalls of incredible food, produce, meats and cheeses. It’s everything!

A new stall called A Taste of Spain just opened up specializing in Spanish foods. I was very excited to check it out.

A refrigerator case with 3 dangling spanish hams or jamon.
These dangling hams are very eye-catching!

I don’t know much about cooking spanish foods, but I’ve been known to enjoy eating it! I was told that this stall has plans to do cooking demonstrations, so that is something exciting to look forward to.

a block of manchego cheese and a package of serrano ham
These were the stars of the dish!

I picked out some serrano ham and manchego cheese. I knew this combo would be good, but I didn’t know HOW good it was going to be.

This recipe is very simple, but it is all about the ingredients. Without quality ingredients, this is really not all that special. If you don’t live near Reading Terminal, try your best to find good quality serrano ham and manchego. I can’t express how important this is!

Serrano Ham and Manchego Toasts with Honeycrisp and Arugula

These savory toasts make a great appetizer or dinner!
Course: Appetizer, Main Course
Keyword: apples, arugula, manchego, serrano ham, serrano jamon, toast,

Ingredients

  • 1 loaf Sourdough or good quality bread
  • 3 oz serrano ham
  • .25 lb manchego cheese, grated
  • 1 honeycrisp apple sliced thin
  • 1 bag arugula
  • 2 tbsp mayonnaise
  • 2 tbsp dijon mustard
  • 2 shallots, sliced
  • 1 Tbsp olive oil
  • 1 Tbsp Sherry Vinegar or white wine vinegar, apple cider vinegar

Instructions

  • Preheat broiler
  • Combine mayonnaise and dijon mustard in a bowl.
  • spread mayonnaise mixture over each slice of bread.
  • On each slice of bread, layer a few shallots, a slice of ham and some grated manchego on top. Sprinkle with fresh black pepper. Set them aside on a baking sheet while you prep the salad.
  • In a small bowl, whisk together olive oil, dijon mustard and vinegar.
  • In a large bowl, add arugula and apple slices and toss with the vinaigrette.
  • Broil the assembled bread slices for 3 minutes. Keep an eye on the broiler! It can burn very quickly!
  • Take the toasts out and top with arugula and apple salad.
  • Sprinkle some more fresh black pepper and enjoy!

Notes

This recipe is all about ingredients! Finding good quality ingredients is what will make this meal outstanding!
If you have a salad dressing that is pretty basic, feel free to use it. I tried this with a Rose Vinaigrette from Trader Joe’s and it worked very well! Definitely stick with something oil and vinegar based- nothing creamy!
You can buy a french Baguette instead of a sourdough loaf and have little bites for appetizer instead.

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