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4 Serves
95 Mins
Preheat your oven to 190°C and line a baking sheet with parchment paper.
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FrenchVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
21 µg / 400 µgCalcium
17 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
25 mg / 1,250 mgPotassium
68 mg / 4,700 mgSodium
79 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Using a serrated knife, slice the top off the baguette and carefully hollow out the soft interior to create a cavity for the filling.
In a frying pan, heat the extra virgin olive oil over medium heat and sauté the diced onion and garlic until softened and fragrant.
Add the chopped Jamón Ibérico to the pan and cook briefly until the fat begins to render, then season with salt and pepper.
Remove the pan from the heat and stir in the grated Manchego cheese until slightly combined.
Stuff the prepared baguette cavity with the mixture, place it on the baking sheet, and bake for 45 minutes until the bread is golden brown and the cheese is bubbly.
12
g38
g5
g
French