Explosion of Fall flavors. Jamon Iberico de Bellota with Fig, Brie & Salmorejo
Over a slice of slightly toasted french baguette you put a generous amount of the best Salmorejo from Spain. Click here for the Salmorejo recipe.
Then you put a slice or two of the best Jamon Iberico de Bellota (Acorn fed Ibérico ham) “Pata Negra”. Buy it here now! Ibericoclub.com
To finish this appetizer you put a little bit of brie cheese and the fig. In order to make it easy to handle we recommend cutting the fig in 4 pieces and use one per appetizer.
It’s time to enjoy! 😉
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