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2 tapas with Iberico ham, roasted apricots and cottage cheese on a toast, served outdoors in a garden

Roasted apricots, Iberico ham and cottage cheese recipe

Make the most of the barbecue and the seasonal fruit
Prep Time 15 mins
Cook Time 10 mins
10 mins
Total Time 35 mins
Course Appetizer, Starter
Cuisine Mediterranean
Servings 6
Calories 224 kcal


  • Barbecue or cast iron pan
  • Toaster if you are not using the barbecue


  • 6 apricots
  • 120 g Iberico ham or serrano ham
  • 120 g cottage cheese
  • 12 pieces sourdough bread
  • cress
  • salt
  • black pepper


  • Cut the apricots in halves and take the stone out. You can add a bit of brown sugar to each half of the apricot. I didn’t do it as mine were ripe and sweet and they didn’t need any extra sweetness.
  • If you are roasting the apricots in the barbecue, use the edges of the grill to roast them. If you are not doing it in the grill, you can use a cast iron pan in high heat on the stove.
  • Grill the apricots, cut side down, for about a minute until you see the marks of the grill.
  • Slice the sourdough bread and cut each slice in half. Toast it in the barbecue or in a toaster.
  • Put around 10 g of Iberico ham (if you don’t have Iberico, a good serrano ham works perfectly too) over the warm bread. The heat will melt the ham and brings all the flavours to the bread. On top, set a halve of grilled apricot. On the cut side up, put a dollop of cottage cheese. Dress it with a pinch of salt, black pepper, and some cress.


If you don´t have (or don´t want) to use Iberico ham, you can use serrano ham instead. Iberico is the best and will give an amazing and personal flavour to the tapa, but it´s expensive, I know. My recommendation, if you opt for serrano, try to buy a good one. The price is not the same as Iberico, much more affordable, but at least a quality serrano ham will give a good flavour too. Also, try some Iberico ham "de cebo" 50%, it´s more affordable and the taste is almost like the Iberico "bellota" 100%.
Keyword barbecue, fruit, toast