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Bocadillos with blue cheese, serrano ham and apricots

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 flavours and earthy aromas. Sat inside crispy baguettes, dried fruit and meat nestle against a coating of smooth aioli, fresh salad and blue cheese.

Salty Heat

ingredients

  • 2 dl water
  • ½ dl vinegar
  • 1 dl sugar
  • 2 sprigs rosemary
  • 15 red peppercorns
  • 100 g dried apricots
  • 1 large baguette
  • 6 salad leaves
  • 20 aioli
  • 6 slices serrano ham
  • 150 g Castello® Castello® Danablu

preparation

1. In a pan bring water, sugar and vinegar to a boil.

2. Add sprigs of rosemary and red peppercorn and let it simmer for 5 minutes.

3. Cut dried apricots in half and add to the pan.

4. Let it simmer for 5 minutes, remove the pan from the heat and leave the apricots in the vinaigrette for 30 minutes.

5. Cut the buns or bread in half and spread aioli.

6. Add salad leaves, Serrano ham and slices of Castello® Traditional Danish Blue.

7. Make sure the Castello® Traditional Danish Blue is taken directly from the refrigerator as it is much easier to slice when it is cold.

8. Top with the rehydrated apricots, place the top bun and serve immediately.

9. If you make the bocadillos with a large baguette, cut into 6 pieces and serve.

tips & tricks

We suggest that you pair this tapas dish with a sparkling wine.