Info
- Course: Antipasto/Mezze, Appetizer, Hors D'oeuvre, Tapas/Small Plates
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 17 Times
Can be made ahead of time.
Melon and Nectarines with Parma Ham
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Recipe
Prosciutto is the Italian word for ham, Parma ham being a type of air-cured ham
Yield :
Makes 8–12 servings
Prep Time :
15 mins
Ingredients
- ½ small honeydew melon
- 4 nectarines, stoned
- 8 oz (225g) thinly sliced Parma ham
- Freshly ground black pepper
Special Equipment:
- Wooden toothpicks
Directions
1. Cut the melon into 16 wedge-shaped slices. Cut off the rind. Cut each nectarine into wedges.
2. Cut the Parma ham into thin strips. Thread a strip of ham and a piece of fruit on to toothpicks.
3. 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.
Notes
Prepare ahead: These canapes can be made several hours in advance. Chill until required.
© 2008 Dorling Kindersley
Note from Cookstr's Editors
Nutritional information is based on 12 servings.
Nutritional Information
Nutrients per serving (% daily value)
73kcal (4%)
7mg (1%)
10mg (17%)
9mcg RAE (0%)
287mg
13mg
6g
7g
1g
9g
13mg (4%)
517mg (22%)
1g (3%)
2g (3%)
0mg (2%)
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