Tapas Experiment #2

I decided on Manchego-Stuffed Dates for my third, previously undecided, tapa.  But how to specifically make them?  We had a taste test of the following:

1.  Manchego + Date + Olive Oil + Sea Salt -- Room Temperature

2.  Manchego + Date + Olive Oil + Sea Salt -- Warm

3.  Manchego + Date + Surryano Ham --Room Temperature (pictured above)

4.  Manchego + Date + Surryano Ham -- Warm

We decided the best were #2 and #3, with #2 just edging out the ham version because you could taste more of the cheese and dates.  Plus, there will be a couple of tapas  that evening that will contain chorizo, so that is probably enough cured meat for one party (although some people might argue that you can never have too much cured meat!).