Presunto Spiral Bread With Fig and Nut Spread
This bread is savory, salty and sweet all in the same bite. Make 2 because this will be the first appetizer to go. It a great bread to freeze and enjoy the next time. The fig spread is optional but it adds a sweet and nutty texture. Enjoy!
Find this delicious recipe in my Taste Portugal More Easy Recipes Cookbook
Makes 1 large or 2 smaller loaves
1 flat bread recipe # 19
1 small chouriço or linguica sausage (cut into thin slices)
3 or 4 slices of presunto, or ham (cut into strips)
3 slices of salami (optional, cut into strips)
1 medium onion (sliced)
1 medium red pepper (sliced)
1 cup of shredded cheese
1 tablespoon plus 1 teaspoon olive oil
1 tablespoon of coarse corn meal
flour for dusting
1 cup fig jam (or any brand)
¼ cup mixed chopped almonds and walnuts.
Preheat oven to 375 degrees F.
Sauté the onions and peppers for a few minutes in 1 tablespoon olive oil until translucent. Let cool.
Sprinkle a dusting of flour and corn meal on a large sheet pan or pizza pan.
Roll out each half of dough into a rectangle. Add a layer of onions followed by a layer of meats. Top with cheese.
Begin gently rolling the dough evenly into a log shape. Seal the edges tightly with your fingers.
Place on pan and brush with olive oil. Let rise for about 20 minutes.
Cook for 15 to 20 minutes at 375 degrees F. or until the bread is golden and crispy.
Let cool slightly before slicing into ½
to 1- inch slices.
Mix fig jam with nuts and place in a small ramekin. Serve bread with fig spread.