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Mini-Croques with Slowly Cooked Ham
Mini-Croques with Slowly Cooked Ham Mini-Croques with Slowly Cooked Ham

Mini-croques with slowly cooked ham

Filed under: Appetizers, Brunch, Collation, Entertaining, Kids-approved

Preparation time

00:15 15min

00:20 20min

00:25 25min

Cooking time

00:15 15min

00:15 15min

00:15 15min

Portions

You're invited out for an evening at a friend's place. Bring along all the fixings to make these ham mini-bites when you arrive. They are super easy to prepare and you're sure to enjoy the cooking time together.

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ingredients

  • 1 pack (150 g) Shaved Old Fashioned Smoked Ham Olymel Smart & Natural
  • 12 strands fresh rosemary, chopped
  • 1/3 red pepper, quartered
  • 1/3 orange bell pepper, cut in quarters
  • 1/3 yellow pepper, quartered
  • 25 ml Dijon mustard
  • 175 g provolone or mozzarella cheese, sliced
  • 1 sprig of rosemary
  • 40 ml butter, softened
  • 1/2 French bread stick, cut in slices (24)

Honey and Balsamic Vinegar Onion Confit :

  • 7 ml (1/2 tablespoon) olive oil
  • 15 ml (1 tablespoon) honey
  • 1 onion (small), minced
  • 7 ml (1/2 tablespoon) balsamic vinegar
  • 2 packs (300 g) Shaved Old Fashioned Smoked Ham Olymel Smart & Natural
  • 24 strands fresh rosemary, chopped
  • 3/4 red pepper, quartered
  • 3/4 orange bell pepper, cut in quarters
  • 3/4 yellow pepper, quartered
  • 50 ml Dijon mustard
  • 350 g provolone or mozzarella cheese, sliced
  • 1 1/2 sprig of rosemary
  • 75 ml butter, softened
  • 1 French bread stick, cut in slices (24)

Honey and Balsamic Vinegar Onion Confit :

  • 15 ml (1 tablespoon) olive oil
  • 30 ml (2 tablespoon) honey
  • 2 onions (small), minced
  • 15 ml (1 tablespoon) balsamic vinegar
  • 3 packs (450 g) Shaved Old Fashioned Smoked Ham Olymel Smart & Natural
  • 36 strands fresh rosemary, chopped
  • 1 1/4 red peppers, quartered
  • 1 1/4 orange bell peppers, cut in quarters
  • 1 1/4 yellow peppers, quartered
  • 75 ml Dijon mustard
  • 425 g provolone or mozzarella cheese, sliced
  • 2 sprig of rosemary
  • 125 ml butter, softened
  • 1 1/2 French bread sticks, cut in slices (24)

Honey and Balsamic Vinegar Onion Confit :

  • 22 ml (1 1/2 tablespoon) olive oil
  • 45 ml (3 tablespoon) honey
  • 3 onions (small), minced
  • 332 ml (1 3/4 tablespoon) balsamic vinegar
  • 2 packages (150 g) traditional cooked ham
  • 1 French bread stick, cut in slices (24)
  • 30 ml (2 tbsp.) olive oil
  • 350 g Provolone cheese, sliced
  • 75 ml butter, softened
  • 50 ml Dijon mustard
  • 1 red bell pepper, seeded and coarsely chopped
  • 1 yellow bell pepper, seeded and coarsely chopped
  • 1 orange bell pepper, seeded and coarsely chopped
  • 2 stems fresh rosemary, minced
  • Freshly ground salt and pepper
  • 24 rosemary sprigs for garnishing

Honey and Balsamic Vinegar Onion Confit

  • 2 small onions, finely minced
  • 15 ml (1 tbsp.) olive oil
  • 30 ml (2 tbsp.) honey
  • 15 ml (1 tbsp.) balsamic vinegar
  • Freshly ground salt and pepper

instructions

  1. Mix bell peppers with 1 tbsp. olive oil, add salt and pepper and cook in oven preheated to 425°F (220°C) until they are thoroughly roasted (almost black). Transfer to plastic bag and set aside for two minutes. Peel blackened skin and cut bell pepper in strips. Season with minced rosemary and set aside.
  2. Spread 1 tbsp. olive oil on oven sheet, thoroughly coat bread slices with olive oil and cook in oven at 400°F (205°C) for four or five minutes, turning at mid-time. Remove from oven and let cool down on sheet. Mix butter and mustard and brush on croutons.
  3. Top croutons with ham, roasted bell pepper strips and cheese. Cook in oven until cheese is melted for about five minutes. Garnish each croque with onion confit and a rosemary sprig.romarin.

Onion Confit

  1. Preheat olive oil in frying pan over high heat, add onion and cook while stirring until onion starts to brown.
  2. Add honey and vinegar and season with salt and pepper. Cook over low heat until onion is caramelized.

Suggestion

Replace onion confit with minced bell peppers sautéed in olive oil, for a quicker recipe.
Marc Laroche, Corporate Chef, Olymel
Key-words

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