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Melon and Nectarines with Parma Ham Recipe

Cookstr
Course: Antipasto/Mezze, Appetizer, Hors D'oeuvre, Tapas/Small Plates
Total Time: Under 30 Minutes
Skill Level: Easy
Cost: Inexpensive
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Melon and Nectarines with Parma Ham

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

Yield: Makes 8–12 servings

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

Editor's Note

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%)
FROM THE KITCHEN OF...

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