IBERICO HAM BURRATA AND PESTO TOAST

OPEN FACE HAM SANDWICH…the perfect savory brunch or lunch.

Iberico ham perfectly seared then paired with creamy burrata and slathered with homemade pesto all on top of a crunchy on the outside soft on the inside baguette. Oh man, there is no way to go wrong.

NOTE: This recipe doesn’t include making the pesto. If you want to make Homemade Pesto, it won’t add any time to your recipe, just make it while you are cooking your ham.

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Iberico Ham Burrata And Pesto Toast

Yield: 6 Servings

Author: Michelle Williams

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• Presa Iberico Ham (1 25 ounce. I got mine from Campo Grande)
• Grapeseed Oil (2 tablepsoons)
• Salt
• Pepper
• Pesto (1 cup. Here's my Homemade Pesto recipe)
• Burrata (16 ounces)
• Baguette (1, cut in half like a sandwich and then cut into thirds)
• Extra Virgin Olive Oil (roughly 1 cup but make sure to have extra on hand)

KITCHEN TOOLS

• Cast Iron Skillet
• Long Metal Tongs
• Meat Thermometer
• Large Frying Pan (I used non-stick)
• Spoon

Instructions

TO MAKE YOUR PRESA IBERICA HAM

1. Preheat your oven to 350º.
2. Over high heat, pour your grapeseed oil into your cast iron skillet. Heat until your oil shimmers. When your ham touches the pan it should sizzle.
3. Add your Presa Iberico ham to your cast iron skillet. Cook for 6 minutes on each side. Don't move your ham around while it's searing, just let it sit. FYI, it gets a little smokey. Do what you need to to prevent smoke alarms from going off.
4. Transfer your ham in your cast iron skillet into your oven. Bake until you have the desired internal temperature you want. Rare is about 125º (it may be here before you put it in the oven so make sure to check before you put it in), medium rare is between 130º-140º, and well done is between 145º-160º. Use your meat thermometer to check periodically. Even better is if you have an oven probe you can use. This one baked for about 10 minutes.
5. Take it out of the oven and let your Presa rest untouched for 10 minutes while you make the rest of your dish.

TO TOAST YOUR BREAD

1. In your frying pan, over high heat, heat your olive oil.
2. One piece at a time, place your bread cut-side-down in the oil. It will toast fast. Use your tongs to pick it up once the cut side is mostly golden brown.
3. Transfer each piece cut-side-up to the plate or serving platter you want to assemble it on.

TO ASSEMBLE YOUR TOAST

1. See an Instagram reel of me assembling it all here.
2. Use a spoon to add a thin layer of pesto onto your toast. Make sure to leave at least 1/4 cup for your topping.
3. Rip your burrata in half allowing the creamy inside to fall on your toast. Evenly split it among all of your pieces of toasted baguette. Save the outside for another dish.
4. Slice your Presa Iberico Ham into 1/4 inch slices. Lay 3-4 on top of each slice of toast.
5. Drizzle that last 1/4 cup of pesto over the top of your ham.
6. Serve. Eat. Enjoy.

Notes

The timing of this recipe does NOT include the time it takes to make homemade pesto. That said, you can absolutely make it while your ham is cooking. It will not add to the overall timing of the recipe.

Did you make this recipe?

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