Jamon & Citrus Tapas

Course Appetizer, Snack
Cuisine Spanish
Keyword Dairy-Free, The Story of Ferdinand
Servings 20 tapas


  • 2 large oranges
  • 2 T olive oil
  • 2 T sherry vinegar
  • ¼ t kosher salt
  • ½ c chopped walnuts
  • 1 baguette sliced on the bias*
  • 1 3 oz pkg sliced Serrano ham divided into 20-ish pieces


  1. Using the tutorial in the link below, cut 10 supremes from each orange**. You may be able to get a couple of extra from each orange, but usually a couple get messed up so save those for back up.
  2. In a small bowl, whisk the olive oil, sherry vinegar, salt, and walnuts together for about a minute to combine thoroughly and allow to rest for at least a couple of minutes.
  3. Line up your baguette slices on a large tray or baking sheet in one layer. Layer one piece of ham per slice and them one orange slice on top of that.
  4. Whisk the vinaigrette again vigorously to bring it back together and spoon about 1 tsp on each tapa making sure to get a bit of walnut on each.

Recipe Notes

How to cut a baguette on the bias (method #2): https://food52.com/blog/14938-3-ways-to-cut-a-baguette-for-crostini-toast-snacks

How to cut citrus supremes: https://www.seriouseats.com/2014/04/knife-skills-how-to-cut-citrus-fruit-into-wedges-slices-and-supremes.html