{"id":3566,"date":"2024-01-07T21:11:43","date_gmt":"2024-01-07T21:11:43","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3566"},"modified":"2026-04-17T16:08:10","modified_gmt":"2026-04-17T16:08:10","slug":"tomatillo-toasts-with-prosciutto-and-manchego","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/tomatillo-toasts-with-prosciutto-and-manchego\/","title":{"rendered":"Tomatillo Toasts with Prosciutto and Manchego"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Tomatillo Toasts with Prosciutto and Manchego<\/span><\/h2>\n
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Inspired by classic\u00a0pan con tomate,<\/em>\u00a0a Spanish dish of bread rubbed with fresh tomato,\u00a0Food & Wine<\/em>\u2019s Justin Chapple tops crunchy toasted bread with tangy grated tomatillos. To round the toast out, he also adds thin slices of prosciutto and shaved Manchego cheese.<\/span><\/div>\n
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Servings: <\/span>4<\/span> toasts<\/span><\/span><\/div>\n\n
Author: <\/span>Justin Chapple<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • Four 1-inch-thick slices of rustic bread<\/span><\/li>
  • 2<\/span> tablespoons<\/span> extra-virgin olive oil<\/span> plus more for brushing<\/span><\/li>
  • 1<\/span> pound<\/span> tomatillos\u2014husked<\/span> rinsed and halved<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> crushed red pepper<\/span><\/li>
  • Kosher salt<\/span><\/li>
  • Black pepper<\/span><\/li>
  • 4<\/span> ounces<\/span> thinly sliced prosciutto<\/span> or Jam\u00f3n Ib\u00e9rico!<\/span><\/li>
  • Shaved Manchego cheese<\/span> for topping<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Light a grill or preheat a grill pan. Brush the bread with olive oil and grill over high heat, turning once, until lightly charred, about 2 minutes. Transfer to a work surface.<\/div><\/li>
    • Working over a medium bowl, grate the tomatillo halves on the large holes of a box grater until only the skins remain; discard the skins. Stir in the 2 tablespoons of olive oil and the crushed red pepper. Season generously with salt and black pepper.<\/div><\/li>
    • Spoon the tomatillo mixture evenly on the toasts and top with the prosciutto. Top generously with shaved Manchego and serve right away.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      \n
      <\/span>Make Ahead<\/span><\/span><\/h5>\nThe grated tomatillo mixture can be refrigerated for up to 3 days.<\/span>
      <\/div>\n<\/div><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":3563,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2505,2019,362,2506,668,130,2501],"tags":[],"class_list":["post-3566","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lunch","category-appetizer","category-breakfast-brunch","category-dinner","category-grilled","category-spanish","category-tapas"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/01\/tomatillo-toasts-with-prosciutto-and-manchego-XL-RECIPE0817-12c3c088c6b14df8b796bf819f24fedb.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3566","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=3566"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3566\/revisions"}],"predecessor-version":[{"id":3571,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3566\/revisions\/3571"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/3563"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=3566"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=3566"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=3566"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}