Bocadillos with Blue Cheese, Serrano ham and apricots
There are sandwiches, and then there are bocata - our recipe for Bocadillos with Blue Cheese, Serrano ham and apricots dons an ensemble of charming flavors and earthy aromas. Sat inside crispy baguettes, dried fruit and meat nestle against a coating of smooth aioli, fresh salad and blue cheese.
Ingredients
Preparation
Preparation:
In a pan bring water, sugar and vinegar to a boil.
Add sprigs of rosemary and red peppercorn and let it simmer for 5 minutes.
Cut dried apricots in half and add to the pan.
Let it simmer for 5 minutes, remove the pan from the heat and leave the apricots in the vinaigrette for 30 minutes.
Cut the buns or bread in half and spread aioli.
Add salad leaves, Serrano ham and slices of Castello® Traditional Danish Blue.
Make sure the Castello® Traditional Danish Blue is taken directly from the refrigerator as it is much easier to slice when it is cold.
Top with the re-hydrated apricots, place the top bun and serve immediately.
If you make the bocadillos with a large baguette, cut into 6 pieces and serve.
Completing the dish
Tips & Tricks
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Ideas and Inspiration
products used
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Castello® Danablu Blue Cheese Castello® Danablu Blue Cheese
