We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe combines the vibrant flavors of smoked paprika, minced garlic, and drained tomato pulp to create a simple yet satisfying dip. Crispy jamón serrano pieces and shredded manchego cheese add richness, while fresh chives provide a burst of freshness. Serve it with toasted sourdough for a delightful experience.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Add olive oil to coat the bottom of your serving dish.
Add minced garlic and smoked paprika to the dish.
Mix together gently until combined.
Add the drained tomato pulp and season with a little salt.
Layer crispy jamón serrano pieces over the tomato mixture.
Add shredded manchego cheese on top of the jamón serrano.
Sprinkle fresh chives over the cheese.
Serve the dish with toasted sourdough on the side.
For extra flavor, toast the sourdough with a drizzle of olive oil.
If manchego cheese is unavailable, substitute with a semi-hard cheese like Gruyère or Parmesan.
Can I use canned tomatoes instead of fresh shredded tomatoes?
Yes, you can use canned tomatoes, but make sure to drain them thoroughly to avoid excess liquid.
What can I use instead of jamón serrano?
You can substitute jamón serrano with prosciutto or crispy bacon for a similar flavor and texture.
Can I make this dish ahead of time?
It's best to assemble the layers just before serving to maintain the freshness and texture of the ingredients.
How do I make the jamón serrano crispy?
Pan-fry the jamón serrano pieces over medium heat until they become crispy, then let them cool on a paper towel.
What type of bread pairs best with this dish?
Toasted sourdough works wonderfully, but you can also use baguette slices or ciabatta.
