Fried Pimientos with Thyme Bread and Serrano Ham

(about 20 min.):

Rinse pimientos heartily, dry well on a paper towel and then roast all around in hot olive oil. Remove the skin from the garlic, dice finely, sauté very lightly and season with coarse sea salt.

Cut bread into slices, heat frying pan with olive oil and add thyme. Put the bread slices in and toast them on both sides until golden.

Arrange the ham decoratively on a large platter and garnish with black olives. Add the thyme bread and sprinkle with chili flakes. Place the roasting pan of pimientos with the ham platter and bread in the center of the table for self-service.

Our tip: It is best to use fresh herbs for extra flavor!

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