As the cooking journey started, sometimes the most interesting ideas happens when your fridge is almost empty.
Excuses are often made like “I don’t have tomato therefore I can’t make this recipe.” Too many times to be remembered that I had to give up for a recipe simply because I have one ingredients missing.
Took me several tries to realize this is ridiculous, why can’t I just cook something with what I have at hand? Can I substitute zucchini with squash because that’s what I have in my fridge? The result may not end up like what the recipe book looks like but that’s exactly how I find it so fun in cooking. Sometimes it is so surprising how a recipe can turn out so well with “squash”!
The most fascinating thing for me on weekend mornings is to think about what I can make for a comforting brunch. Since I have some Spanish Serreno ham, I decided to make something out of it. This recipe is inspired by Omar Allibhoy’s “pan-fried figs Serrano ham, cream cheese and walnuts on toast.” The figs are off season in the city I am living so I changed it to pears. They pears are just in season and they are so sweet and juicy. Trust me, this recipe I made turned out pretty well.
Preparation : 5 mins
Cooking: 5 mins
100g cream cheese
50g walnuts (crumbled)
4 slices of baguette
4 slices of Serrano ham
Some honey to drizzle
1. Toast the sliced baguette in an oven for 5 mins.
2. Mix together cream cheese and walnut with a fork. Spread them on the bread generously.
3. slightly fold the Serrano ham and place then on the bread. Put 2-3 thin cut pear on top.
4. Drizzle some honey on top. Garnish with some more crumbled walnuts. Done!
This recipe has a bit of all the taste and yet they are so well together. A bit crunchy, creamy, salty and sweet. A crostini shouldn’t be complicated. It is possible to make more than 6 kinds with whatever you can find at home. Of course if you have access to figs or melon that well do too. Don’t forget to make yourself some coffee.