Crostini with ham and olive salad

Name: Crostini with ham and olive salad
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 150 lean cooked ham; 2 TABLESPOONS Olive oil; 1 TABLESPOON Essig White Balsamic; 40 g green olives without stone; 40 g black olives without stone; 1 Tomato; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g Rocket; 1 (approx. 250 g) small ciabatta bread; 100 g Double cream cream cheese; some stem(s) Thyme for garnishing

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

150 lean cooked ham
2 TABLESPOONS Olive oil
1 TABLESPOON Essig White Balsamic
40 g green olives without stone
40 g black olives without stone
1 Tomato
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g Rocket
1 (approx. 250 g) small ciabatta bread
100 g Double cream cream cheese
some stem(s) Thyme for garnishing

Directions

1
Cut the ham into cubes. Fry in olive oil until golden brown and deglaze with vinegar. Cut olives into slices. Cut tomatoes into quarters, cut out the flesh. Cut tomato quarters into fine cubes.
2
Mix ham in the stock, tomatoes and olives. Season with salt and pepper. Wash the rocket and dab dry. Cut Ciabatta diagonally into 8 slices. Spread with cream cheese. Spread the rocket on the ciabatta slices.
3
Put ham and tomato salad on the rocket. Garnish with thyme.