0.0 0

Escalivada and Serrano Ham Canapés

  • Servings: 8

Two of Catalonia's favorite foods—raw cured ham and escalivada, a blend of eggplant and red peppers, top these crostini-like canapés. If Serrano ham is unavailable, use prosciutto instead.

Plus: More Appetizer Recipes and Tips

KEY: Fall, Winter, Roasting, Cocktail Party, Dinner Party, Game Day, Graduation Party, Holiday Open House, New Year's Eve, Spanish, Appetizers/starters, Make Ahead

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

Ingredients

  • One 1/2-pound eggplant
  • 1 red bell pepper
  • 1 baguette, cut into 32 slices about 1/4 inch thick
  • 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground black pepper
  • 2 plum tomatoes
  • 2 ounces thinly sliced Serrano ham, cut into 16 pieces
  • 1 tablespoon minced chives
  • 8 anchovy fillets, halved

Advertisement

How to make this recipe

  1. Preheat the oven to 400°. Put the eggplant and bell pepper on a baking sheet. Roast the bell pepper, turning it occasionally, for about 40 minutes, or until blistered all over, and the eggplant for about 1 hour, or until it has collapsed. Transfer the vegetables to a plate.
  2. On a large baking sheet, lightly brush both sides of the baguette slices with olive oil. Bake in the oven for about 10 minutes, or until golden brown.
  3. When the vegetables are cool enough to handle, remove the skins, seeds and stems. Transfer the eggplant to a colander and let drain for 30 minutes. Finely chop the eggplant and transfer to a bowl. Cut the bell pepper into 1/4-inch dice and add to the eggplant. Stir in the 1 1/2 tablespoons of olive oil and season with salt and black pepper.
  4. Cut 1 of the tomatoes in half crosswise. Rub 16 of the baguette toasts with the cut sides of the halved tomato. Top each toast with a piece of ham, folding it to fit neatly. Sprinkle with some of the chives.
  5. Cut the other tomato crosswise into 8 slices, then cut each slice in half. Spread the eggplant mixture on the remaining 16 baguette toasts and top each with a half slice of tomato and half an anchovy. Serve the canapés at room temperature.

Make Ahead

The escalivada can be refrigerated for up to 1 day.

Notes

One Serving Calories 300 kcal, Total Fat 16 gm, Saturated Fat 2 gm.

Suggested Pairing

A Spanish Cava.

Contributed By Photo © David Loftus Published January 1999

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
You May Also Like




480865 2013-12-06 Pilar Huguet fall|winter|roasting|cocktail-party|dinner-party|game-day|graduation-party|holiday-open-house|new-years-eve|spanish|appetizers-starters|8|make-ahead january-1999,pilar huguet,spanish food,cured ham,escalivada recipe,eggplant and red peppers,canapes recipe,appetizer recipe recipes,escalivada-and-serrano-ham-canapes 480865
Close