3 tbsp olive oil
½ clove of garlic
1 tsp dried rosemary
1 pointed pepper (yellow)
8 slices of Spanish dry-cured ham (Serrano or Iberico)
1 Pre-heat the grill. Cut the ciabatta into 8 slices. Crush the garlic above the oil and then add the rosemary. Lightly spread the ciabatta slices with the garlic oil and toast them under the grill for approx. 3 min. until golden brown. Keep an eye on them to avoid burning them.
2 Remove the stem and the seeds from the pointed pepper and thinly slice the flesh into rings. Heat the remaining garlic oil in a frying pan and stir-fry the pepper over a medium heat for approx. 3 min. until al dente.
3 Arrange the ham on the toasted ciabatta and top with the pepper rings. Season with freshly ground black pepper.
Looking for the easy option? Don’t bother to toast your own ciabatta – buy ready-made crostinis instead!