Elaboration:<\/strong><\/p>\n\n\n\nWe start cutting the bread, opening it in two halves and toasting it. Then, we wash the vine tomatoes and we rub the bread with them. Once the tomato is spread on the toasted bread, we dress it with the oil and salt.<\/p>\n\n\n\n
After doing that, we put some cheese on one of the bread slices and we melt it in the oven or with the blowtorch.<\/p>\n\n\n\n
We add some rocket leaves and cherry tomatoes on top of the cheese, and we dress it.<\/p>\n\n\n\n
We finish placing two slices of iberian ham on top for each half of the bread and dressing it with some parmesan shavings and some previously toasted pine nuts.<\/p>\n\n\n\n
We can now serve it with the cheese still hot.<\/p>\n\n\n\n
Bon appetit!<\/p>\n\n\n\n
Here you have some tips that you may find helpful:<\/strong><\/p>\n\n\n\nThere are several ways to toast the pine nuts. Even though it is much quicker to roast them in the frying pan, we advise you to roast them in the oven.<\/p>\n\n\n\n
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How can you do it? Put the shelled pine nuts in a strainer, check them and remove the ones that are discoloured. Then, put baking paper on the oven tray and spread the pine nuts there.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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After that, heat the oven to 175\u00baC. Once hot, place the tray on the top part of the oven and roast the pine nuts for about 15 minutes. Take the tray out of the oven and let it cool for about 20 minutes. You should not leave the hot pine nuts in a bowl, otherwise the moisture will concentrate at the bottom of the container and only the pine nuts at the top of the bowl will cool properly.<\/p>\n<\/div>\n<\/div>\n\n\n\n
<\/p>\n\n\n\n
Fresh pine nuts can be stored in a cool area or in the refrigerator for about six months, but after that time they will become rancid. Pine nuts should not be stored in hot, humid areas.<\/p>\n\n\n\n
In the following of our \u201cRecipes with ham\u201d post, you will find an ideal recipe for this season of the year: autumn.<\/p>\n","protected":false},"excerpt":{"rendered":"
Today we will present you the third of the original and creative recipes with iberian ham. Before we start, if you are not sure which ham to use, we suggest that you try with a Jam\u00f3n de Bellota (acorn). However, if you prefer to do it with another iberian ham -which is also a valid […]<\/p>\n","protected":false},"author":0,"featured_media":6815,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[613,397,565,402,532],"tags":[],"class_list":["post-7129","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-iberian-ham-en","category-iberian-ham","category-recipes-with-ham-en","category-recipes-with-ham","category-shoulder"],"_links":{"self":[{"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/posts\/7129","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/comments?post=7129"}],"version-history":[{"count":0,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/posts\/7129\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/media\/6815"}],"wp:attachment":[{"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/media?parent=7129"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/categories?post=7129"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/tags?post=7129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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