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…

Aalami and Cheese Tapa

Salami and Cheese Tapa ~ Tapa de Salami y Queso

5 / 3 votes
Salami and cheese tapa is a quick and easy way to get into that Spanish lifestyle. Good quailty ingredients make all the difference here because it's such a simple recipe.
David Leite
Servings12 servings
Calories200 kcal
Prep Time15 minutes
Total Time15 minutes


  • 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 Tapas

Adapted From

The Book of Tapas

Buy On Amazon


Serving: 1 servingCalories: 200 kcalCarbohydrates: 13 gProtein: 9 gFat: 12 gSaturated Fat: 7 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 0.1 gCholesterol: 30 mgSodium: 422 mgPotassium: 74 mgFiber: 1 gSugar: 2 gVitamin A: 167 IUVitamin C: 0.1 mgCalcium: 189 mgIron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2010 José Andres. Photo © 2010 Mauricio Salinas. All rights reserved.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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