
Recipe for Cured Ham & Espelette Pepper Toasts
- 4 slices of Bayonne cured ham
- 1/2 baguette
- Butter
- 1 Espelette Pepper seasoning pencil
- Place the slices of cured ham on a board with a knob of butter
- Toast the bread
- Prepare your tartines by adding a few shavings of Espelette Pepper seasoning pencil



















