Pata Negra & Cheese canape by Simon Martin

Discover this recipe of Pata Negra & Cheese canape by the Chef Simon Martin.

A word from the chef

Here’s a very simple preparation which serves to simply enhance the mushroom and truffle undertones that Pata Negra tends to offer. Cured meat and Cheese is a can’t-go-wrong classic and a great way to ease your guests into their time with you at the start of an evening, helping to relax them by providing something they’re familiar with before you and their alcohol levels kick it up a notch.

Preparation: 15 minutes • Cooking: 10 minutes

For 4 people

• 1 pack of Lomito Pata Negra 
• Craquelin-Style Croustissian®
• 100g Tunworth Cheese (or Camembert)
• 40g Whole Milk
• 30g Double Cream

Method

1. Remove the rind from the cheese and dice into cubes, set in a bowl.
2. Bring the milk and cream up to a boil and pour into the bowl with the cheese.
3. Continually whisk until a smooth cream forms, place in a piping bag and leave in the fridge for an hour to set.
4. Pipe a generous dollop of cheese cream onto each Croustissian, then drape over a slice of the Pata Negra and serve.

Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira