Sponsored: Ham hock and gerkin crostini
Makes: 21
Prep time: 35Total time: 
Sponsored
Recipe photograph by Stuart West
Sponsored: Ham hock and gerkin crostini
Makes: 21
Prep time: 35Total time: 
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Ingredients
- 1 x 400g pack German-style rye bread (7 slices)
- 2 tbsp rapeseed oil
- 2 baby fennel bulbs (150g)
- 1 small apple (we used Granny Smith)
- 21 Garner’s Gin Pickled Gherkin ribbons, plus 2 tbsp pickling liquid
- 50g mayonnaise
- 2 tbsp chopped dill
- 1 x 110g pack shredded ham hock
Step by step
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Preheat the oven to 180°C, fan 160°C, gas 4.
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Cut each of the rye bread slices into thirds. Place on a large baking tray and brush with the rapeseed oil. Bake for 8-10 minutes, then cool on the tray.
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Meanwhile, make a slaw. Finely slice the fennel. Core and finely slice the apple into matchsticks. Place both in a bowl and toss with 2 tablespoons of the pickling liquid from the jar of gherkins. Set aside for 5 minutes before stirring through the mayonnaise, dill and some seasoning
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Arrange the rye bread toasts on a serving board or platter. Stir the ham hock through the slaw and divide between the toasts. Finish each with a gin-pickled gherkin ribbon.
