Spanish Ham and Stewed Strawberries on Toasted Brioche
Serves 6
Ingredients
- 1 pound fresh strawberries, washed, and stem removed
- 1/2 cup diced fresh fennel bulb
- 1/2 cup diced fresh shallot
- 1/2 cup olive oil
- 1 cup ricotta cheese, room temperature, whipped with whisk until stiff
- 6 slices of brioche, edges trimmed and discarded, then cut into quarters
- Butter for toasting
- 1 pound sliced prosciutto, torn into bite size pieces
- Fresh chives
- Sea salt
Procedure
- 1Place oil, shallot, and fennel into a medium pot and cook over very low heat on the stove top. Gently heat until caramelized. This will take time. Keep the heat low and stir occasionally keeping everything from clumping.
- 2While this is cooking, mash the strawberries in a bowl keeping all of the liquid as well (think crushed tomato sauce).
- 3Once the shallots and fennel are well caramelized, add the strawberries, any juices, and a pinch of salt to the pot. Mix well and keep cooking slowly and low until everything becomes homogenized and a deep rich red paste is achieved. This will take an hour or two. It will look separated when finished.
- 4Remove from heat and set aside to cool. Once cool, you can discard any excess oil.
- 5Melt butter and brush brioche pieces. Bake in oven at 300 degrees for 5 to 7 minutes. Remove and let cool.
- 6To plate, arrange toast on a platter. Top each with a dollop of whipped ricotta and stewed strawberries. Garnish each with prosciutto, fresh chives, and sea salt. Enjoy with Trefethen S.I.N. Rosé.
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