Idiazabal Cheese Cream with Salmorejo and Jamon

Idiazabal takes center stage in this dish, bringing together two icons of Spanish gastronomy: the smoky richness of Idiazabal cheese and the refreshing, silky texture of traditional salmorejo. Served in individual glasses or martini cups, this combination creates a beautifully layered appetizer that is both simple and sophisticated. The creamy cheese base balances the bright acidity of the tomato, while the diced Ibérico ham adds a savory finishing touch that elevates every bite. It’s an ideal starter for dinner parties, celebrations, or any occasion where you want to impress with authentic Spanish flavors.

Ingredients

Idiazábal Cheese Cream

150 g Idiazabal cheese, cut into pieces
40 g butter
200 g heavy cream (35% fat)

Salmorejo

60 g PICUALIA Gourmet Extra Virgin Olive Oil
½ garlic clove
400 g ripe tomatoes, quartered
½ teaspoon salt
50 g white bread crumbs (from the previous day)
15 g vinegar
50–80 g diced Iberico ham (for garnish)

Directions

Idiazábal Cheese Cream

In a blender or food processor, grate the Idiazabal cheese.
Add the butter and heavy cream, and process at medium speed until you obtain a smooth, creamy texture.
Divide the cheese cream into 4 martini glasses and refrigerate.
Rinse the processor before continuing.

Salmorejo

Blend the tomatoes in a blender or food processor at medium speed.
Strain the mixture to remove skins and seeds, then return the liquid to the blender.
Add the garlic, white bread crumbs, vinegar, and salt. Blend until completely smooth.
Set the processor to medium speed and, while it is running, slowly drizzle in the olive oil in a thin stream, blending continuously until the salmorejo emulsifies.
Transfer to a pitcher and refrigerate for approximately 30 minutes.