Ingredients for four people:
- Bayonne Ham cut as chiffonnade*
- Olive oil
- Garlic – Tomatoes
- Espelette pepper (in powder form)
*chiffonade Bayonne Ham is sliced very finely so as to be nearly transparent and presented in crumpled curves to look like pieces of fine cloth (chiffon).
Ask your charcutier to cut a good quantity of Bayonne Ham chiffonnade. With an apéritif, it will delight your guests. A chiffonnade of Bayonne Ham is also an excellent entrée, served either on its own or with a salad, tomatoes or melon. For a more elaborate presentation, toast some bread.
Rub each slice with a clove of garlic, then with a half tomato, so as to transfer some of the tomato flesh. Drizzle lightly with oil, then sprinkle a very light pinch of Espelette pepper. To complete the dish, lay some chiffonade of Bayonne Ham on the slices and taste it that way: it is excellent and has a very fresh taste.