Baked Tomatoes with Camembert and Crispy Ham


This recipe I have made at least a 100 times and my husband and I never get tired of it. I think it must be the combination of sweet, salty and savoury taste that makes it such a great dish. Personally I find that tasty food is based on two things; complement and contrast.

Ingredients (Serves 4):

4 slices ciabatta
1 clove garlic
Akasie honey
Crema de balsamico

Camembert and ham:
4 tablespoons olive oil
4 slices Serrano ham
16 Basil leafs
8 slices Camembert cheese

2 teaspoons sugar
20 pcs tomato dulcit
1 clove garlic
5 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons shallot

Preheat oven to 175° C. Remove the cheese from the fridge and let it rest in room temperature while you make the rest of the dish. Add ham slices on a baking tray lined with baking paper and bake for about 15 minutes until they are crispy. Mix olive oil, finely chopped shallots and half the garlic, sugar and vinegar. Make an incision in the skin of the tomatoes and turn them into the sauce. Add the tomatoes and the sauce to a ovenproof dish and bake for 10 minutes. The tomatoes can be added to the oven 5 minutes after the ham has been added so that they finish at the same time. Toast the ciabatta in a toaster. Rub the ciabatta with a clove of garlic, distribute the tomatoes evenly on the 4 ciabatta slices, pour some marinade over the tomatoes. Make sure you leave some marinade to add over the top of the cheese. Add the cheese slices on top of the tomatoes, pour some marinade over the cheese. Add the crispy Serrano ham and pour over some Akasie honey. Arrange the basil leaf around the bread and decorate the plate with the balsamico.


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