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Basque tapas platter with Bayonne Ham

Planche de tapas basque au jambon de Bayonne



20 MIN



  • 25g (0.9 oz) butter
  • 30cl (10.1 fl oz) milk
  • 25g (0.9 oz) flour
  • 30g (1 oz) grated Cantal cheese
  • 50g (1.8 oz) breadcrumbs
  • 1 egg
  • 3 sprigs of chives
  • 30 g (1 oz) butter
  • Garlic
  • Espelette pepper
  • Cooking oil
  • 10 slices of Bayonne ham
  • Cantal cheese
  • Cherry tomatoes
  • Breadsticks
  • Green olives
  • 1/2 melon
  • Mozzarella
  • Fresh basil


01 – 

Melt the butter in a saucepan. Add the flour and mix. Gradually add the milk and stir constantly until the mixture thickens. Season with pepper and add the diced Bayonne ham, chopped chives, and grated Cantal cheese, then mix. Pour into a bowl, cover with cling film, and refrigerate for 3 hours.

02 – 

Meanwhile, prepare the skewers with Cantal cheese, olives, and Bayonne ham, as well as mozzarella, Bayonne ham, melon, and basil. Cut slices of Bayonne ham lengthwise and wrap around breadsticks.

03 – 

Remove your preparation from the fridge and shape into balls. Prepare a bowl with beaten egg and a bowl with some breadcrumbs. Dip first in the egg, then in the breadcrumbs and repeat the process once. Fry your bites in a pan with plenty of hot cooking oil for 3-4 minutes. Allow to cool on absorbent paper. Serve your platter with cherry tomatoes, cheese, mini croque-monsieurs…