AppetizerSnack

Jambon de Bayonne with Cornichons and Butter

Name: Jambon de Bayonne with Cornichons and Butter
Prep time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: french
Ingredients: 100 g jambon de bayonne thinly sliced; 8 pcs cornichon; 50 g unsalted butter at room temperature; 0.5 pcs baguette sliced

Experience the simple elegance of French charcuterie with this exquisite appetizer. Delicate, thinly sliced Jambon de Bayonne, a PDO-protected cured ham, is perfectly complemented by the piquant crunch of cornichons and the creamy richness of unsalted butter, all served with crusty baguette. This dish offers a delightful interplay of salty, tangy, and rich flavors, making it an ideal start to any meal.

An original recipe by Forkin

Total time: 20 min
Serves: 4
Difficulty: Easy
Per serving: 230 kcal

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

100 gjambon de bayonne, thinly sliced
8 pcscornichon
50 gunsalted butter, at room temperature
0.5 pcsbaguette, sliced

Equipment

Serving platter · 2× Small serving bowls · Butter knife or spreader · Chef's knife · Cutting board

The method

Step by step

1
Remove the unsalted butter from the refrigerator and allow it to soften at room temperature for at least 15 minutes, or until easily spreadable.
About 15 min
Cook’s note: Softened butter is crucial for a pleasant texture and easy spreading on the baguette. If you're short on time, cut the butter into smaller pieces to speed up the softening process.
2
Carefully arrange the thinly sliced Jambon de Bayonne in an appealing, slightly fanned or folded manner on a clean serving platter.
Cook’s note: Handle the ham gently to avoid tearing the delicate slices. Overlapping them slightly creates an inviting presentation.
3
Drain the cornichons thoroughly and place them into a small, elegant serving bowl.
Cook’s note: Ensure the cornichons are well-drained to prevent excess liquid from diluting the other components on the platter.
4
Transfer the softened butter to a small dish or butter keeper, ideally accompanied by a small butter knife or spreader.
Cook’s note: A dedicated butter knife makes serving more hygienic and elegant for guests.
5
Slice the baguette into thin, diagonal rounds, approximately 1/2 inch thick.
Cook’s note: Diagonal slices provide a larger surface area for spreading and a more aesthetically pleasing shape.
6
Arrange the fresh baguette slices alongside the ham, cornichons, and butter on the serving platter.
Cook’s note: For an optional textural contrast, lightly toast the baguette slices in a toaster or oven until golden and crisp, then allow them to cool slightly before serving.
7
Serve immediately as an appetizer, allowing guests to assemble their own bites.
Cook’s note: Encourage guests to combine a piece of ham, a cornichon, and a smear of butter on a baguette slice for the full flavor experience.

Per serving

Nutrition

17%Score

Calories: 229.8kcal
Protein: 10.2g
Carbs: 16.5g
Fat: 13.8g
Fibre: 1.1g
Sugar: 1.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This classic French appetizer pairs wonderfully with a crisp, dry white wine like a Sancerre or a light-bodied red such as a Beaujolais. For a non-alcoholic option, sparkling water with a lemon twist is refreshing. Consider adding a small dish of whole grain mustard for an extra layer of flavor, or a few olives for more variety on the platter.

Storage

Store leftover Jambon de Bayonne, cornichons, and butter separately in airtight containers in the refrigerator. The baguette should be stored at room temperature in a bread bag or container.

Reheating

This dish is best served fresh and at room temperature. Do not reheat the ham or cornichons. If the baguette was toasted, it can be re-toasted briefly.