Delicious tartlets made with parmesan cheese, zucchini blossom, and Iberian ham. The parmesan cheese is melted and formed into a crispy basket, which is then filled with a creamy yogurt and fresh cheese sauce. The tartlets are topped with slices of Iberian ham and zucchini blossom, creating a beautiful and flavorful appetizer.
- 200 grams of parmesan cheese
- 80 grams of iberian ham slices
- 1 small zucchini
- 125 milliliters of natural yogurt
- 125 grams of fresh cheese
- salt
- black pepper
- olive oil
Grate the parmesan cheese and make round piles of 8 cm in diameter on a baking tray lined with parchment paper.
Bake at 180C for about 8 minutes, until the cheese starts to brown on the edges and is melted in the center. Remove from the oven and let it cool.
Place each cheese cookie on an upside-down glass (with a base of about 5 cm in diameter). Press the cookie onto the glass to shape it and let it cool completely.
Wash the zucchini and cut it into thin slices using a mandoline. Blanch them in a pot of salted water for a few minutes, then cool them in a bowl of ice water to preserve their color. Remove and drain them.
Mix the yogurt with the fresh cheese and season with salt and freshly ground black pepper.
Season the zucchini slices with a little olive oil, salt, and black pepper.
Fill the parmesan baskets halfway with the cheese sauce and top with slices of Iberian ham and zucchini blossoms, alternating them. Serve immediately.