Today I want to be daring and try an experiment. I always try to work with contrasts and this time it is sweet/savoury. I am certainly starting with a solid base with La Golosa di Montelparo jam, which is 90% fruit, naturally bringing out the flavour of its sugars. The first of the two plum jam recipes is a bite-sized snack, which can also be eaten as finger food.
INGREDIENTS
La Golosa plum jam
Dry bread without the crusts
Marche cured ham
EVO oil, salt and pepper, thyme
Start by cutting the dry bread into 1 cm slices and cut out circles of bread using a round pasta dish. Grill the slices on both sides in a very hot and lightly greased frying-pan. The bread should be toasted almost to the point of burning, to make it crunchier. Add a small amount of salt and pepper.
In another frying-pan, also lightly greased, sauté the ham in thin strips, together with a stick of thyme, until it becomes crunchy. Drain the ham on kitchen paper to eliminate the melted fat.
Now we are ready to make out finger food: spread a generous amount of the plum jam on the burger bread and add the ham on top. Enjoy
Recipe by Luca Robledo
