Dry Amontillado sherry from DO Jerez Sherry-Xérès is just the thing for this tapa, its intensely toasted aromas harmonizing perfectly with the ham, cheese and walnuts.
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Cheese and Walnut Stuffed Serrano Ham Cones
Preparation
Preheat the oven to 200ºC/400ºF. Roll each slice of ham around a metal cone. Place the cones on a baking tray and cook in the oven for 8-10 minutes. Take them out and let them cool. Remove the metal cones and reserve the ham cones.
To prepare the stuffing, mix the cream cheese with the walnuts until the mixture is amalgamated. Fill a piping bag with the cheese and walnut mixture. Take a ham cone and fill it with some of the cream. Repeat with the rest of the cones.
Preparation: Sonia Fuentes/©ICEX.
30 minutes
- 4 large Serrano ham slices cut in half crossways
- 150 gr cream cheese
- 50 gr walnuts, chopped small
- 4 large Serrano ham slices cut in half crossways
- 5.291 oz cream cheese
- 1.764 oz walnuts, chopped small
- 4 large Serrano ham slices cut in half crossways
- 0.72 cup cream cheese
- 0.26 cup walnuts, chopped small
Wine match