This appetizer is the first thing I prepared from my new cookbook – The Best 100 Tapas. Well, to say “prepared” will be a bit too much – it took me less than ten minutes, but that’s what tapas are about in the first place. Mostly uncooked, high quality ingredients over a sliced bread to accompany a glass of wine… the idea is to have one tapa per person and a different one with each drink.
Tapas are not so much a kind of food as a Spanish way of eating – everyone enjoys tasting and sharing. Sounds like a good party, don’t you think? These cheese, fig and ham tapas are definitely impressive and satisfying. I’m sure your guests will appreciate them as a companion of a glass of red.
At our home tapas can replace full lunch or dinner and particularly this type, as I happily found, is the only way I can make my man eat some fresh figs too.
Preparation time: 10 minutes
4 thin bread slices
4 tsp extra virgin olive oil
60g Camembert cheese
40g bellota ham (ham from acorn-fed pigs) or any other type of jamon, very thinly sliced
4 fully ripe figs
Cut the bread into round slices and toast it. When still hot, pour some extra virgin olive oil over and spread it. Cut the Camembert cheese as tin as you can and arrange it over the toasts. Top with the ham. We also like to add a caperberrie to top each tapa.
If you really are into an impressive looks, better buy more figs – not all figs cut nicely, especially if they are fully ripe.