Spanish Ham with Olives and Oranges
If you can't Spanish, dry-cured Serrano ham, prosciutto can be substituted in this intensely Iberian appetizer.
- Servings: 4
Source: Martha Stewart Living, July/August 1995
- 2 oranges
- 1/4 cup imported green olives, such as Provencal, pitted
- 1/2 small shallot, sliced into very thin rounds
- 1 tablespoon olive oil
- 2 tablespoons fresh orange juice
- 1 teaspoon sherry vinegar
- 1/4 teaspoon salt
- Pinch of freshly ground black pepper
- 1 round loaf of country bread (about 1 pound and 10 inches in diameter)
- 8 very thin slices serrano ham (about 2 ounces)
Remove zest from a quarter of 1 orange, cut zest into very thin strips, and set aside.
Cut away peel and pith of oranges and separate segments, removing white membranes. Cut segments into 1/2-inch pieces, and place in a small bowl. Coarsely chop olives, and add to oranges. Add shallot, olive oil, orange juice, vinegar, salt, and pepper; toss to combine.
Cut bread into 4 wedges. Split 1 wedge crosswise with your hands (set remaining bread aside for another use), separating the top and bottom crusts. Tear each half into 4 chunks, and arrange on a serving plate. Place a slice of ham, folding or rolling it if necessary, on each piece of bread, and spoon about 1 tablespoon of the orange mixture on top. Sprinkle with zest, and serve.