A varied platter does not need three ham purchases. Use the same amount across three bases: crisp, fresh and warm. Roast the mushrooms first, then finish everything with ready-to-eat cured Spanish ham.
4 people · 12 bites · 80 g ham divided between three bases. Roast mushrooms first and prepare the other bases while they cook. Add ham last.
Ingredients and timing for 4 appetisers
About 10 min preparation, 12–15 min baking and 5 min to cool slightly and finish; approximately 30 min total. Four appetiser portions, not main courses.
Approximate timings for this editorial recipe proposal, which has not been kitchen-tested. Adjust cooking to your ingredients and equipment.
- 80 g ready-to-eat sliced cured Spanish ham
- 4 medium mushrooms, cleaned and stems removed
- 4 thick rounds of washed cucumber
- 4 small ready-to-eat toast pieces
- Half a ripe avocado
- 1 tsp olive oil for the mushrooms
Step-by-step method
- Preheat a conventional oven to 200 °C. Wash hands and prepare clean utensils. Wash vegetables and clean mushrooms; dry before assembly.
- Place mushroom caps cavity-side up on a tray and divide the oil over them. Roast about 12–15 minutes until tender, adjusting for size and oven. Leave the ham off for now.
- Meanwhile cut four cucumber rounds that can hold a small ham fold. Mash avocado and divide over the four toast pieces, leaving their edges uncovered.
- Cool mushrooms slightly for about 5 minutes on a heatproof surface. Divide ham into twelve small portions, adapting slices without requiring identical shapes.
- Finish each base with ham. Arrange four bites of each type and serve three per person. Assemble at serving time and replenish in small batches.
Jamones Paco Heredia for this article
Current selection from the related collection. Check format, weight and directions on each product page.
Jamones Paco Heredia
Current selection from the related collection. Check format, weight and directions on each product page.
View the collection →Adapt the recipe to your kitchen
Drain liquid released by mushrooms before topping. Keep cucumber dry so water does not collect on the platter.
Finish toast last to preserve texture. Check bread and all product ingredients and allergens; do not assume toast suits a particular diet.
Keep ingredients requiring refrigeration chilled until needed and follow their packs. Leave perishables out for no more than 2 h, or 1 h above 32 °C; discard food exceeding those limits.
Chilling and food safety: FoodSafety.gov.
The selection follows the Jamones Paco Heredia catalogue. Editorial photographs illustrate formats; check the collection for current products and their details.
Choose your ham and plan your purchase
You need 80 g of ham for the four suggested portions. Compare 80 g sliced ham packs and check that the listing is for ham if following these ingredients. The carousel may also include shoulder.
Cebo Iberian ham and 100% Iberian bellota ham are different categories; the recipe does not require the most expensive one. Check the specific product's ingredients and storage instructions. For other formats, explore ham to buy.