Dry Ham with sundried tomato and basil pesto on toasted bread 

Ingredients 

- Jambon Sec (Sufficient) 

- Onion (1 onion) 

- Garlic (3 cloves) 

- Parmesan (100g) 

- Basil (50g), or 1 packet 

- Pine nut (100g) 

- Sundried tomato in oil (1 jar or 400g) 

- Baguette (2 loafs) 

  

Method 

1. Slice the baguette into small slices. Toast the bread until crispy 

2. Saute onion and garlic until fragrant. Toss in the sundried tomatoes and cook further 

3. Toast the pine nuts in a dry pan until toasty and browned 

4. Once the pesto is cooked down, remove from the heat and season. 

5. Fold in grated parmesan cheese and slice basil 

6. Serve on top of the toasted bread, and finish with a thin slice of jambon sec