Spanish buscetta

Name: Spanish buscetta
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 Garlic clove; 4 TABLESPOONS Olive oil; 8 discs Ciabattabrot; 1/2 bunch small-leaved rocket; 1 Tomato; 7-10 Tbsp Pepper; 7-10 Tbsp Sea salt; 8 discs Serano ham; 30–40 g sliced Manchego cheese

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 Garlic clove
4 TABLESPOONS Olive oil
8 discs Ciabattabrot
1/2 bunch small-leaved rocket
1 Tomato
7-10 Tbsp Pepper
7-10 Tbsp Sea salt
8 discs Serano ham
30–40 g sliced Manchego cheese

Directions

1
Peel garlic, chop finely and mix with oil. Sprinkle the ciabatta slices with garlic oil and roast in a preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) for approx. 5 minutes. Let it cool down
2
Wash the rocket, shake dry, clean. Wash tomato, grate into puree on a coarse grater and drain on a sieve. Spread slices of bread with tomato puree, sprinkle with pepper and a little salt. Top with rocket, ham and manchego. Arrange on a plate
3
Waiting time approx. 15 minutes