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Melon and Nectarines with Parma Ham

Updated February 23, 2016
(1 Votes)

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Prosciutto is the Italian word for ham, Parma ham being a type of air-cured ham

Prepare ahead: These canapes can be made several hours in advance. Chill until required.

Makes12 servings

Preparation Time15 min

Preparation Time - Text15 mins

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCocktail Party

Recipe Courseantipasto/mezze, appetizer, hors d'oeuvre, tapas/small plates

Dietary Considerationantipasto/mezze, appetizer, hors d'oeuvre, tapas/small plates

Five Ingredients or LessYes

Mealdinner

Taste and Texturefruity, juicy, light, salty, savory, sweet

Type of Dishcanape/crostini

Ingredients

  • ½ small honeydew melon
  • 4 nectarines, stoned
  • 8 oz (225g) thinly sliced Parma ham
  • Freshly ground black pepper
  • Wooden toothpicks

Instructions

Cut the melon into 16 wedge-shaped slices. Cut off the rind. Cut each nectarine into wedges.

Cut the Parma ham into thin strips. Thread a strip of ham and a piece of fruit on to toothpicks.

Arrange on a serving platter and season with a little pepper.

Variation:

Melon, Fig, and Prosciutto Salad: Arrange arugala leaves on 4 plates. Cut the melon into 16 wedge-shaped slices, as above, and divide between the serving plates. Cut 4 figs in quarters but not through the base. Open out the figs and place one in the center of each plate. Cut 8 prosciutto slices in half lengthways and arrange between the melon slices. Sprinkle with pepper and drizzle with balsamic vinegar. Using a potato peeler, shave 3½ oz (100g) Pecorino cheese over the top.

Melon, Fig, and Prosciutto Salad: Arrange arugala leaves on 4 plates. Cut the melon into 16 wedge-shaped slices, as above, and divide between the serving plates. Cut 4 figs in quarters but not through the base. Open out the figs and place one in the center of each plate. Cut 8 prosciutto slices in half lengthways and arrange between the melon slices. Sprinkle with pepper and drizzle with balsamic vinegar. Using a potato peeler, shave 3½ oz (100g) Pecorino cheese over the top.

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