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Pickled Egg Salad Crostini with Serrano Ham

Name: Pickled Egg Salad Crostini with Serrano Ham
Cuisine: spanish
Ingredients: 1/2 cup apple cider vinegar; 1/2 cup distilled white vinegar; 1 teaspoon sugar; 1 1/2 teaspoons kosher salt, plus more; 6 large eggs; 1/3 cup mayonnaise; 1/4 cup finely chopped fresh chives; 2 tablespoons finely chopped fresh parsley; Freshly ground black pepper; 12 1/4"-thick slices country-style bread or ciabatta; 3 tablespoons olive oil; 2 garlic cloves; Chervil or parsley leaves with tender stems (for serving); 12 slices Serrano ham or prosciutto

A small grocery run gets this on the table.

Ingredients

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directions

1.
Bring vinegars, sugar, 1 1/2 teaspoons salt, and 1/2 cup water to a simmer in a medium saucepan. Let cool.
2.
Meanwhile, place eggs in a medium saucepan and add water to cover by 2". Bring to a boil, cover, and remove from heat. Let sit 10 minutes. Transfer eggs to a bowl of ice water to cool. Drain, peel, and return to bowl. Add pickling liquid; cover and chill at least 12 hours. Remove eggs from pickling liquid. Coarsely chop; mix with mayonnaise, chives, and parsley in a medium bowl. Season with salt, pepper, and some pickling liquid, if desired.
3.
Preheat oven to 425°. Place bread on a baking sheet and drizzle with oil. Toast until golden brown, 5-8 minutes. Rub with garlic. Top each toast with pickled egg salad, some chervil, and a slice of ham.
4.
Do ahead: Eggs can be pickled 1 week ahead. Keep chilled.

Recipes sourced from Epicurious.com.

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