Salami and Cheese Tapa | Tapa de Salami y Queso

Salami-Cheese Tapa

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

  • Quick Glance
  • (2)
  • 15 M
  • 15 M
  • Makes 12
5/5 - 2 reviews
Print RecipeBuy the The Book of Tapas cookbook

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Ingredients

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Directions

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.
Print RecipeBuy the The Book of Tapas cookbook

Want it? Click it.

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