prep time: 5 minutes

cook time: 16 minutes

yield: 8 servings (1 cone per serving)

INGREDIENTS 

FILLINGS

• 3 cups finely diced fully cooked ham
• 1 cup mayonnaise, homemade (here) or store-bought
• 1 tablespoon prepared yellow mustard
• Fine sea salt and ground black pepper

CONES

• 1 cup grated hard cheese, such as Parmesan, Asiago, or aged Gouda

FOR GARNISH

• 8 cherry tomatoes

INSTRUCTIONS 

1. In a large bowl, combine the ham, mayonnaise, and mustard. Stir to coat the ham well. Season to taste with salt and pepper. Refrigerate the filling until serving time.
2. To make the cones, preheat the oven to 375°F. Have on hand a cone-shaped object (I made a cone out of sheet metal; you can use a small funnel). Place a piece of parchment paper on a rimmed baking sheet and grease the paper with coconut oil spray. Place 2 tablespoons of cheese on one side of the paper and form it into a circle, about 4 inches in diameter. Repeat to make another 4-inch cheese circle, leaving at least 2 inches of space between them. Bake for 4 to 5 minutes, until golden brown.
3. Once you remove the baking sheet from the oven, you will need to move quickly. Using a spatula or knife, transfer one of the rounds of cheese to the cone-shaped object and form it around the mold. Allow to cool on the form for 10 minutes. Repeat with the second cheese circle. If the second round becomes too cool and brittle to mold, place it back in the hot oven for 30 seconds so it becomes flexible again.
4. Repeat with the rest of the cheese, making a total of 8 cones.
5. Once all of the cones are cool, fill them with the ham filling. Garnish each cone with a cherry tomato.
6. Store extra filling and cones in separate airtight containers in the refrigerator for up to 4 days. Serve chilled.