These roasted ham toasts marinated with provolone are inspired by one of my great gastronomic memories of childhood. My parents, on weekends, often prepared for dinner something as simple as a large plate of well-roasted ham, well seasoned with quality oil and a lemon and pepper tip.
Having good bread at hand was essential, so I have converted the simple idea into some toast with the invaluable contribution of the provolone. This Italian cheese is made in disc-shaped pieces that are usually cooked on the grill or baked whole, but we can chop them to our liking to gratify whatever we want, for example, toasts like these.
For 10 units
- Quality bread loaf1
- 100 g quality roasted ham
- Provolone cheese75 g
- Extra virgin olive oil
- Lemon juice
- Sweet or spicy paprika
- Dried thyme
- Ground black pepper
- Salt flakes or coarse salt
How to make cooked ham toasts marinated with provolone
- Total time20 m
- Elaboration15 m
- 5 m cooking
- 30 m rest
Cut the roasted ham into small squares, about the same size. Arrange them on a plate, water them with lemon juice, good extra virgin olive oil and season with a little thyme, salt and freshly ground black pepper. Let marinate for at least half an hour.
Preheat the oven to 200ºC. Cut the bread into slices of a thick finger. Brown them on an iron, grill, or with a toaster. Distribute the marinated ham on the bread, creating overlapping layers.
Chop the provolone and spread over each toast. Place the toasts on a baking sheet and gratin a few minutes, until the cheese has melted. Salpimentar and season with a little more thyme, pepper and paprika ground to taste.
With what to accompany the toast
As with such recipes, roasted ham toasts marinated with provolone are enjoyed much more freshly made, with crusty bread and freshly melted cheese, although care must be taken not to burn. They can be a good snack or be part of other dishes at a casual lunch or dinner.