1To make the Bread olives 1st in seasoned flour – then 2nd in egg mix and finally 3rd in panko breading.
2Reserve them in refrigerator and deep fry @ 350 F at time of plating.
3To make the dehydrated tomatoes slice the tomatoes and season with all above ingredients.
4Place in a dehydrator over night or on a wire roasting rack at 250F for 2 hours +
5To prepare the Lemon – White Balsamic Emulsion, puree all ingredients in high speed blender, store up to 2 weeks in fridge. Use to dress arugula for plating.
6Toast bread cubes in olive oil, season with salt, pepper & herbs.
7Place croutons on baking sheet & top with a thick slice of Old Chatham camembert cheese Melt at 350 F – just barely until cheese softens.
8Meanwhile in a bowl lightly toss Sky Farm baby arugula with lemon balsamic dressing & place on individual ham slices.
9Roll ham around arugula into loose ‘bundles’ and plate, garnish with cheesy croutons, fried olives & dehydrated tomatoes use additional dressing for plate decoration.