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Iberian ham, artichokes and baby fava beans with cream cheese tapa

Ham with early spring vegetables

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Iberian ham, artichokes and baby fava beans with cream cheese tapa

At a glance

Serves:
4
Difficulty:
Easy
 
 

Iker Erauzkin

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Ingredients

    • 2 slices of bread
    • 4 slices of Iberian ham
    • 1 handful of baby fava beans
    • 2 artichoke hearts
    • 125 g of garlic
    • 1/2 teaspoon paprika
    • 75 g cream cheese
    • 2 Cloves garlic
    • 20 ml of milk
    • Olive oil
    • Sal

Method

  1. Clean the beans, cook in salted water and set aside.
  2. Put the garlic, milk, two tablespoons of oil and cream cheese in a blender. Blend until thick and smooth.
  3. Cook artichoke hearts, drain and cut into quarters. Reserve.
  4. Toast the bread, top with slices of ham, four or five beans and some chopped artichoke hearts. Top it all off with cream cheese. Sprinkle with paprika.
  5. Brown in the oven for about 30 seconds and serve.

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