Rating: 3.24 stars
80 Ratings
  • 5 star values: 11
  • 4 star values: 15
  • 3 star values: 38
  • 2 star values: 14
  • 1 star values: 2

If you can't find dry-cured Serrano ham, prosciutto can be substituted in this intensely Iberian appetizer.

Martha Stewart Living, July/August 1995

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Servings:
4
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Ingredients

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Directions

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  • Remove zest from a quarter of 1 orange, cut zest into very thin strips, and set aside.

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  • 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.

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Reviews (3)

80 Ratings
  • 5 star values: 11
  • 4 star values: 15
  • 3 star values: 38
  • 2 star values: 14
  • 1 star values: 2
Rating: Unrated
09/12/2012
You must cook this piquillo peppers with codfish cream (brandada de bacalao). It's delicious. Glòria Regards from Barcelona Visca Catalunya independent
Rating: Unrated
09/12/2012
You must cook this piquillo peppers with codfish cream (brandada de bacalao). It's delicious. Glòria Regards from Barcelona Visca Catalunya independent
Rating: Unrated
10/31/2010
This recipe is exactly what I am looking for. I think serving olives as an appetizer for your family dinner adds such a nice touch. A friend of mine suggested that I check out http://www.lindsayolives.com They offer a huge selection of many olives and also they suggest so many great recipes.
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