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Tapa with dried and fried ham, melon & Manchego

Delicious in combination with Mil Pesetas Amontillado sherry.

Ingredients

Olive oil
Mayonnaise
brioche bread
amontillado sherry
Manchego cheese
Cress
smoked paprika pearls
Smoked paprika powder
slices of serrano ham
piel de Sapo melon

Preparation

  1. Mix the mayonnaise with smoked paprika powder to taste and put it in a small squeeze bottle.
  2. Slice the brioche bread into pieces of about 10 cm.
  3. Drizzle the bread with olive oil and grate some Manchego cheese over it.
  4. Place the slices on a baking mat and bake in an oven at 160°C until brown and crispy.
  5. Clean the melon and cut the flesh into sticks of about 8 cm by 2 cm.
  6. Place the melon sticks side by side in a vacuum bag and add a splash of sherry.
  7. Vacuum seal so the melon is infused with the sherry.
  8. For the dried ham, place a few slices of serrano ham on a baking mat and cover with a second baking mat.
  9. Dry the serrano ham in an oven at 160°C until the ham is crispy.
  10. For the fried ham, fry a few slices of serrano ham in oil at 180°C until nice and crispy and drain on kitchen paper.
  11. Place some of the dried ham on the baked brioche bread.
  12. Top with the infused melon and the fried ham.
  13. Garnish with the mayonnaise and the smoked paprika pearls.
  14. Finally, grate some more Manchego cheese over the tapa and finish with a cress of your choice.