Once upon a time in Spain, a small, free tapa was served with drinks in bars, often a piece of sliced cold meat, such as cured ham or chorizo, or a piece of cheese. According to culinary legend, these tapas were used to cover wine glasses to keep the aroma in and to keep the flies and insects out. (The word tapa originally meant “cover,” a reference to this practice.) In parts of Spain, pinchos are a type of tapas consisting of small pieces of bread on which different toppings are held in place with a toothpick. Nothing goes better with a glass of wine or a cold beer.–Inés Ortega
LC Spain of Yesteryear Note
Based on what we just read above, we want to move to the Spain of yesteryear…
Salami and Cheese Tapa ~ Tapa de Salami y Queso
- Butter, at room temperature
- Country-style bread, (12 slices if using a baguette; 3 slices, cut into quarters, if using a broader loaf of bread)
- 12 slices salami
- 6 ounces Manchego cheese, rind removed, cheese cut into cubes
- Spread a little butter onto 1 side of each slice of bread.
- Roll up each slice of salami like a cone. Place the rolled salami on top of the bread and fill it with a few cheese cubes.
- Secure the salami with a toothpick.
- Serve. And accept accolades.
The Book of TapasBuy On Amazon
Nutrition information is automatically calculated, so should only be used as an approximation.