Mini sandwiches with cheese and ham

Ingredients:

• 0.5 cups of water
• 3 tablespoons of apple cider vinegar
• 1.5 tbsp. l. brown sugar
• Half a small red onion, very thinly sliced
• 8 thin slices of white bread
• 1 large or 2 small green apples
• 110-170 g aged Gouda
• 1 tbsp Dijon or grainy mustard, apple butter or chutney
• Half a bunch of watercress
• 8 thin slices prosciutto
• Freshly ground black pepper

Preparation:

1. Preheat oven to 200°C.
2. Combine water, vinegar, and brown sugar in a saucepan and bring to a boil. Add the onion and remove from heat. Cover and set aside until the onion has cooled to room temperature.
3. Trim the crusts from the bread and cut it into three pieces, each piece into three rectangles. Lightly brush both sides of the bread slices with olive oil and place them on a baking sheet. Toast in the oven until crispy, about 5 minutes. Let cool.
4. Quarter the apple, remove the core, and slice thinly (preferably using a mandoline). Slice the cheese very thinly into triangles or pieces that fit comfortably on the bread.
5. Spread a drizzle of mustard on the bread. Place a slice of apple, cheese, and 1-2 sprigs of watercress on each slice of toasted bread. Wrap a small piece of prosciutto around each sandwich. Top with some pickled onions, drizzle with olive oil, and sprinkle with freshly ground black pepper. Serve at room temperature.
   
   

   Innings

   
   Toast the bread ahead of time and slice the apple thinly, placing the slices in lemon water to prevent browning. If you need to assemble the sandwiches ahead of time, omit the watercress and cover them with a lightly dampened paper towel.