Parmesan Tuile Canapes with Iberico Bellota Ham & Melon
Drogo
10-12
10 minutes
5 minutes
These elegant melon canapes combine four simple ingredients to create a delicious balance of sweet, salty and savoury flavours. Crisp Parmesan tuile provides the perfect base for rich, silky Iberico Bellota ham, juicy sweet melon and fresh basil micro herbs.
Inspired by a tapas restaurant in Murcia, these sophisticated ham canapes put a Spanish twist on the classic combination of ham and melon. While Parma ham is traditionally paired with melon, using premium Iberico Bellota ham adds an extra layer of richness and depth. The Parmesan tuile also brings a delicious savoury crunch to every bite.
These melon and Parma ham canapes are ideal for dinner parties, drinks receptions and summer entertaining. The Parmesan tuiles can be prepared in advance, while any variety of sweet melon can be used, making these canapes simple to assemble just before serving.
Ingredients
- 125g 24 Month Reggiano Parmesan
- Handful Green Basil Micro Herb
- 100g Jamon Iberico Bellota Ham
- 1/4 Zerbinati Pigmentato Melon
Directions
Step 1, Set the oven to 200 degrees. Line a baking tray with a sheet of greaseproof paper. Slice and dice the melon into small cubes, sprinkle with a little salt and set aside.
Step 2, Using a Microplane or fine grater, grate the parmesan. Use a handful of the grated parmesan and put into a 3 inch disk-shape on greaseproof paper. Pop in the pre-heated oven and let the cheese disks bubble for around 2-3 minutes (take out when the corners are browning). Take out of the oven
Step 3, When the tweel is cooled, add a spoonful of the diced melon, a slice of ham and top with the basil. Serve and enjoy!
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