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Iberian Ham and Mushroom Tostada

This recipe for Iberian Ham and Mushroom Tostada has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

Spanish tostada recipe using iberico bellota ham and “setas” or wild mushrooms. This simple Spanish breakfast boasts a delicious rustic flavour with earthy hints from acorn fed Iberian ham coupled with lightly fried wild mushrooms. Drizzled with extra virgin olive oil this variation of the classic Spanish tostada delivers some real Andalucian flavour. Ideal for a classy breakfast, starter or light lunch.

Ingredients for Iberian Ham and Mushroom Tostada

Half a French stick
100g Iberico bellota ham
1 Clove of garlic, peeled
200g Wild mushrooms
Cracked black pepper
Extra virgin olive oil

How to make Iberian Ham and Mushroom Tostada

  • Slice the bread down its length and toast.
  • Meanwhile chop the mushrooms roughly and fry in olive oil.
  • Once the bread is toasted gently rub the garlic clove over the top, use about half the clove.
  • Arrange the iberico ham slices over the top of the toast.
  • Add the mushrooms then season with a little pepper.
  • Drizzle with extra virgin olive oil and serve.

Makes 4 tapas

Iberian Ham and Mushroom Tostada

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Orce Serrano Hams

Published with permission of Orce Serrano Hams