Bruschetta with Jamón Serrano, Fennel, Olives, and Pecorino Romano
Mumbo Jumbo - Atlanta
The bruschetta spectrum ranges from simple country bread rubbed with fresh garlic to intricate combinations of sauces and toppings. The multicultural variation served by Shaun Doty at the Beard House falls somewhere in between.
Ingredients
- 3 fennel bulbs, cleaned and trimmed
- Juice of 2 lemons
- 4 tablespoons extra virgin olive oil, plus additional if necessary
- 3 ounces Pecorino Romano, shaved, about 1/2 cup
- Salt and freshly ground black pepper to taste
- 1 loaf rustic farm bread, cut into 1/2-inch slices
- 1/3 cup black olive tapenade
- 1 pound sliced jamón Serrano
Method
If you have a charcoal grill, preheat it. Using a mandoline or an electric meat slicer, thinly shave the fennel into a bowl. Squeeze the lemon juice over the fennel and toss to combine. Add 2 tablespoons of the oil and Pecorino. Season well to taste. Cover and set aside for about an hour, at which point the fennel should be slightly wilted.
When the coals are ready, lightly brush the bread slices with the remaining olive oil (you may need more than 2 tablespoons). Grill the bread on both sides until lightly toasted. Alternatively, you can toast the slices in your broiler. Spread each slice with a thin, even coating of the tapenade. Spoon the fennel salad evenly over each piece of bread, then top with a slice of the ham. Serve immediately.
Yield
6 to 8 servings
