- Place the ham on a baking tray lined with parchment paper. In a preheated oven (electric cooker: 200°C/convection: 175°C/gas: see manufacturer) bake for 8-10 minutes until crispy. Remove from oven and allow to cool. Wash the chives, shake dry and cut into rolls. Wash the cucumber and cut into thin, long strips with a peeler. Mix vinegar, honey, oil and salt. Add the cucumbers and chives, mix and let flavours infuse.
- Clean the rocket, wash and shake dry. Prepare ALPENHAIN Baked Camembert in a preheated oven according to the package instructions. Mix lingonberries and mustard. Cut the bread slices in half crosswise and toast. Break the ham into coarse pieces.
- Coat the lower halves of the toast with a little lingonberry mustard. Spread rocket, cucumber slices, 1 Baked Camembert each and ham chips on top. Add a dash of lingonberry mustard to each. Place the other half of the toast on top and secure with skewers. Arrange burgers and serve.
ENJOY YOUR MEAL!
Ingredients (for 4 persons)
|4 slices||Serrano ham|
|6 stalks||of chives|
|1 tbsp.||apple cider vinegar|
|1 tbsp.||liquid honey|
|1 tbsp.||olive oil|
|4 pieces||ALPENHAIN Baked Camembert with lingonberry packs|
|2 tbsp.||medium-hot mustard|