Jamon Serrano Tapas

Jamon Seranno Tapas:

1 small loaf of artisan bread

1/4 cup extra virgin olive oil, warmed in a pan

1 package *jamon serrano, or prosciutto ham

20-30 salt cured Moroccan olives

Thinly sliced Manchego cheese

1 tsp each of rosemary, crushed red pepper, and sea salt

*I can’t get jamon serrano in Fairbanks, but I can get moderate quality prosciutto.

1. Warm the bread in the oven.  Don’t toast it. Just warm it.

2. Warm the olive oil on the stove. Again, just warm

3. Drain and slice the Moroccan olives (you may have to pit them first–I do) and mix into the olive oil.

4. Add the rosemary, pepper and salt to the olive oil.

5.  Let the Manchego sit until room temperature.  Slice thin.

Serve the bread, cheese, ham, and the olive and oil mixture separately.  I prefer to eat mine with bread on bottom, a small spoonfull of the olives and oil, the cheese, then the ham on top.  Drink beer and eat this until you remember what it’s like to be in the sun, wearing sandals.