Entree: Spain – Extremadura – Torta del Casar con Jamón (Warm creamy Extremaduran sheep's cheese served with thinly sliced cured ham)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 wheel (about 8.8 oz (250 g)) Torta del Casar cheese, whole
- 4 oz (115 g) jamón ibérico or jamón serrano, thinly sliced
- 1 small baguette, about 10 oz (280 g), sliced for serving
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 garlic clove, halved
- Freshly ground black pepper to taste
- Small bunch fresh parsley, chopped (optional)

Show original ingredient measurements

- 1 wheel (about 8.8 oz / 250 g) Torta del Casar cheese, whole
- 4 oz (115 g) jamón ibérico or jamón serrano, thinly sliced
- 1 small baguette, about 10 oz (280 g), sliced for serving
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 garlic clove, halved
- Freshly ground black pepper to taste
- Small bunch fresh parsley, chopped (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 375°F (190°C). If the cheese wheel has whole rind, slice a circle from the top rind (about 1–2 inches (2.5–5 cm)) and remove the top disc to expose the interior.
2. Place the cheese wheel in an oven-safe dish or in its original cardboard round on a small baking sheet. Drizzle 1 tbsp (15 ml) olive oil over the exposed cheese and bake 10–12 minutes until the interior is soft and scoopable but not fully molten.
3. While the cheese warms, rub the baguette slices lightly with the cut side of the garlic half, brush with remaining 1 tbsp (15 ml) olive oil, and toast briefly under the broiler or in a skillet until golden.
4. Remove cheese from oven, crack in a little freshly ground black pepper, and stir gently to create a creamy texture. Arrange thin jamón slices on a platter or gently drape over the warm cheese to release aroma.
5. Serve immediately with toasted baguette slices and optional chopped parsley; spread the warm cheese onto bread and top with jamón.

1. Preheat oven to 375°F (190°C). If the cheese wheel has whole rind, slice a circle from the top rind (about 1–2 inches/2.5–5 cm) and remove the top disc to expose the interior.
2. Place the cheese wheel in an oven-safe dish or in its original cardboard round on a small baking sheet. Drizzle 1 tbsp (15 ml) olive oil over the exposed cheese and bake 10–12 minutes until the interior is soft and scoopable but not fully molten.
3. While the cheese warms, rub the baguette slices lightly with the cut side of the garlic half, brush with remaining 1 tbsp (15 ml) olive oil, and toast briefly under the broiler or in a skillet until golden.
4. Remove cheese from oven, crack in a little freshly ground black pepper, and stir gently to create a creamy texture. Arrange thin jamón slices on a platter or gently drape over the warm cheese to release aroma.
5. Serve immediately with toasted baguette slices and optional chopped parsley; spread the warm cheese onto bread and top with jamón.