Last year we had the pleasure of visiting San Sebastian with Beronia & it was on this trip that we discovered their cracking selection of food-friendly wines. So over the next few weeks, we’re going to bring you some of our favourite food & Beronia pairings, for you to try at home.
First up is this super easy jamon and manchego toast. It couldn’t be easier to prepare so it’s an ideal snack for your guests to nibble on whilst you rustle up the main course. You can even skip the bit where you melt the cheese under the grill if you’re running out of time – it’s still delicious. Experiment with flavoured sourdoughs – we found one studded with olives and herbs worked really well, or just keep it simple with a drizzle of balsamic. Make it veggie by replacing the jamon with a slice of chargrilled roasted red pepper and finish with a good crack of black pepper and sea salt. Whilst the micro herbs are far from essential, they do make it look a bit more special – and we found them on ocado! We like serving on rustic wooden boards with full glasses of Beronia.
Beronia Rioja Crianza: £11.79, Waitrose
In terms of the wine pairing then, we really feel like you’re getting good value for money with Beronia’s Crianza. Super smooth and ridiculously easy-drinking, you can legit open a bottle of this mid-week, yet with its gorgeous oaky undertones and beautiful full body, it’s 100% dinner party-ready too. There’s a savoury herbal edge – think rosemary and thyme – coupled with ripe cherries, spice and vanilla.
Jamon and Manchego Toasts with Beronia Crianza
Prep Time: 10 minutes
Cook Time: 5 minutes
4 slices of sourdough bread
2 garlic cloves, peeled
50ml extra virgin olive oil
1 beef heritage tomatoes, cut into 8 slices
150g iberico jamon, thinly sliced
75g manchego, shaved
30g micro herbs (optional garnish)
Pre-heat your grill to medium or pop your griddle pan on full whack.
Grill the sourdough bread on both sides, until golden.
Slice each piece of bread in half and rub with the peeled garlic clove.
Drizzle the slices with half the extra virgin olive oil.
To assemble the toasts, place a slice of tomato on top and layer the iberico jamon and manchego on top. Place under the grill for 2 minutes, or until cheese has melted slightly.
To serve, drizzle the toasts with the remaining extra virgin olive oil and garnish with micro herbs. At this point, you could also drizzle with balsamic reduction if you have it to hand.
Enjoy with a glass of Beronia Crianza Rioja.
AD – this is a sponsored post written in collaboration with our friends at Beronia.