Chips of smoked Alpine ham

Name: Chips of smoked Alpine ham
Ingredients: Egg white; Brick pastry; fresh green herbs; smoked Alpine ham; brioche bread; Olive oil

Chips of smoked Alpine ham and brick pastry, served in a 'holder' of brioche bread.

Ingredients

Egg white

Brick pastry

fresh green herbs

smoked Alpine ham

brioche bread

Olive oil

Use a cutter to cut round slices from the brick pastry.
Brush the rounds with egg white, place a slice of Alpenschinken on top, then a second slice of brick pastry.
Bake the rounds between two baking mats at 180°C in the oven until crispy.
Chop the fresh herbs and mix them with olive oil in a mortar.
Season with salt.
Cut the brioche bread into thick, rectangular pieces, then make an incision in each piece.
Brush the brioche bread all around with olive oil and toast it in an oven.
Stick the chips into the bread so the guest can eat both the chips and the bread 'holder'.