These are very simple to assemble and make delicious canapés. We highly recommend that you seek out Spanish canned piquillo peppers, they have much more flavour than regular jarred roasted peppers. They will cost you a bit more but we reckon it’s worth it in this instance.
Bayonne ham with pine nuts and piquillo peppers – makes 10
- 50g pine nuts
- 4 tbsp olive oil
- 10 slices of baguette
- 1 bunch of fresh coriander
- 10 canned piquillo peppers
- 5 thin slices of Bayonne (or other dry-cured ham), halved
Dry fry the pine nuts in a small frying pan , stirring often, for about 2 minutes or until golden, then transfer to a plate.
Heat the oil in a large frying pan, add the slices of baguette, in batches, and fry on both sides until golden. Sprinkle with half the coriander leaves.
Stuff the piquillo peppers with the pine nuts and the remaining coriander.
Put a piquillo pepper onto each slice of fried bread, cover with half a slice of ham and sprinkle with the remaining coriander.
(Original recipe from Pork & Sons by Stéphane Reynaud, Phaidon, 2007.)