Crispy Serrano Caprese Bruschetta

a) Cut the tomatoes into 1cm chunks. 

b) Halve, peel and thinly slice the red onion. 

c) Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, lay the Serrano ham in the pan and fry until crisp, 2-3 mins each side.

c) Once crispy, transfer to a plate covered in kitchen paper. Set aside.

a) Pop the pan back onto medium-high heat with a drizzle more oil if needed.

b) Once hot, add the onion and fry, stirring occasionally, until golden, 10-12 mins. 

c) Add the sugar and water for the onions (see pantry for both amounts) and half the balsamic vinegar. Lower the heat and cook until caramelised, 1-2 mins more, then remove from the heat.

a) Meanwhile, bake the ciabatta on the top shelf of your oven until golden, 2-3 mins.

b) While the ciabatta bakes, add the olive oil for the dressing (see pantry for amount) and remaining balsamic to a large bowl.

c) Season with salt and pepper, then mix together well.

d) Just before serving, add the tomatoes, cucumber and rocket to the dressing. Toss to coat.