• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 4
    OK

    Crispy Serrano Ham, Goat Cheese & Pesto Bocadillos

    Bocadillos, which are baguettes filled with cured meats, cheese, Spanish tortilla, or even chocolate and olive oil, are bar food—the Basque version of fast food. They are sometimes simple, sometimes layered and complex, and definitely there is an art to making them. Every day after school, my son, Jon waits for his Idiazabal cheese and ham bocadillo. This bocadillo is a bit more sophisticated, with Serrano ham, goat cheese, and pesto.

     

    Aran Goyoaga is a culinary-school graduate and a full-time food writer, stylist, and photographer. Her award-winning blog, Canelle et Vanille, receives millions of visits a year. Born and raised in the Basque region of Spain, she now lives in Jupiter, Florida, with her husband and two children.


    Ingredients
    Parsley and Hazelnut Pesto
    3/4
    cup
    hazelnuts
    1
    garlic clove (minced)
    2
    cups
    fresh parsley (tough stems removed)
    2
    tablespoons
    finely grated Parmesan cheese
    1/2
    teaspoon
    salt
    1/4
    cup
    Olive Oil
    Bocadillos
    8
    thin slices of serrano ham
    2
    tablespoons
    olive oil plus more for brushing brioche
    12
    fresh sage leaves
    1/4
    cup
    parsley and hazelnut pesto
    8
    slices
    quinoa brioche
    2
    ounces
    goat cheese
    Directions
    Make the Pesto: Place the hazelnuts in a dry skillet. Toast them over medium-high heat until golden and fragrant. Transfer to a dry kitchen towel and rub them together to remove their skins. Set aside to cool.
    Combine the garlic and hazelnuts in a food processor and pulse until finely chopped. Add the parsley, Parmesan, and salt and continue processing. Add the olive oil in a steady stream while the machine is running until it all comes together into a creamy paste. Store in a jar in the refrigerator.
    Assemble the Bocadillos: Preheat the oven to 350°F (180°C). Lay the ham slices on a baking sheet. Bake them for about 10 minutes, until crispy.
    Heat the 2 tablespoons olive oil in a small sauté pan over medium heat. Fry the sage leaves until crispy. Reserve.
    Heat a griddle or panini press. Spread the pesto on top of each slice of brioche. Crumble some goat cheese on top. Place 2 slices of crispy ham per sandwich, 3 fried sage leaves, and some more goat cheese, and top with another slice of brioche, pesto side down.
    Brush the outside of the bocadillos with olive oil and transfer to the griddle or panini press. Heat until the brioche is crispy and the filling is warm. Serve immediately.
    Reprinted With Permission From Small Plates, Sweet Treats. Copyright Aran Goyoaga. Reprinted with permission by Little, Brown and Company.

    The base number of servings for this recipe is 4
    OK

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