time.
- 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. - 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. - Repeat with the rest of the cheese, making a total
of 8 cones. - Once all of the cones are cool, fill them with the
ham filling. Garnish each cone with a cherry tomato.
Store extra filling and cones in separate airtight
containers in the refrigerator for up to 4 days. Serve
chilled.