When you’re planning out your brunch/lunch menu it’s always a good idea to balance your savory and sweet flavors. The ingredient that tied all of these dishes together is Jambon de Bayonne.
The appetizer featured a half round of semi-hard cheese and Bayonne ham, deliciously sweet fresh nectarine and I topped everything with the fresh arugula microgreens that I’ve been obsessed with ever since I first discovered them at our local Whole Foods.
I kept things simple with my salad, sweet cherries from the market, and crumbled chèvre that I’d left out on the counter while I prepped the salad so it had the creamy softness that I love about this particular cheese. The Bayonne ham brought a savory flavor profile that blended well with the sweetness of the cherries while the champagne vinaigrette added yet another palate-pleasing flavor to this already delicious salad.
Thanks to an abundance of fresh organic produce at one of our local markets. The frittata was a celebration of spring vegetables, with the radishes, spring onions, and peppery arugula sprouts making this dish one that we will be making throughout the spring and summer seasons.
Menu
— Appetizer —
Rosemary Crisps with Cheese, Bayonne Ham, and Nectarine
— Salad —
Sweet Cherry, Bayonne ham, Goat Cheese Salad with Champagne Vinaigrette
— Main —
Spring Veggie Chèvre Frittata
Rosemary Crisps with Cheese, Bayonne Ham, and Nectarine
Ingredients —
- 6 rosemary crisps (34 Degrees)
- 3 babybells (or other round semi-hard cheese)
- 1 nectarine (sliced)
- micro arugula (for garnish)
Directions —
Set out Rosemary Crisps on a plate. Slice three Babybel cheese rounds in half and place on crisps. Place a slice of Bayonne ham next to the cheese. Slice nectarine into 6 slices, and place a slice on top of the ham. Garnish with micro arugula or other greens.
Sweet Cherry, Bayonne ham, Goat Cheese Salad with Champagne Vinaigrette
Ingredients —
- 1 package spinach (washed)
- sweet cherries
- 2 oz chevre
- Bayonne Ham
- Champagne Vinaigrette (Dress it Up)
Directions —
Wash spinach and cherries. Place spinach into salad bowls. Pit and halve sweet cherries. Add cherries and ham to the salad. Top with crumbled chevre and champagne viniagrette.
Spring Veggie Chèvre Frittata
6 Servings
Ingredients —
- 12 large eggs
- 4 oz chevre
- 2 cup micro arugula
- 1/4 cup spring onions (chopped)
- 1/4 cup radishes (chopped)
- 3 slices Bayonne Ham (roughly chopped)
- radish sprouts (for garnish)
Directions —
Preheat the oven to 350°F. Butter (we used goat butter) in your individual baking dishes, we used the Creme Brulee Dishes from Crate and Barrel. Place buttered dishes on a baking sheet.
In a medium mixing bowl place all of your veggies and toss them together. In a large mixing bowl, crack 12 eggs and whisk. Add veggie mixture. Using a cup measuring cup (filled halfway) pour into buttered dishes.
Flake goat cheese over top of the egg mixture. Bake in preheated 350F for 18 to 20 minutes or until a knife comes out clean. Let stand for 5 minutes before serving. Garnish with fresh radish sprouts.
Thank you to Sopexa and Bayonne Ham. All thoughts and opinions are my own.
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