Melon with ham recipe. Melon and Parma ham appetizer
If you are planning any celebration in the summer, we advise you to prepare an original and very delicious appetizer from a melon. In fruit season, this snack will come in handy. Surprise your guests instead of boring sausage and cheese sandwiches. Melon and Parma ham appetizer recipe for you.
Melon and Parma ham appetizer
This kind of preparation is very simple and fast! It looks amazing and tastes great. Perfect option for a summer outdoor party.
Ingredients:
To prepare such canapes, you will need special skewers.
- Parma ham
- Olives or olives
- Greenery for decoration
Preparation:
Cut the melon in half, clean out the center with seeds and cut into slices.
Cut each slice into 2-3 pieces with a sharp knife.
Put a piece of Parma ham on each.
String one olive onto the skewer, and then insert the skewer with the olive into a piece of melon and ham.
Put ready-made canapes of melon and ham beautifully on a large platter. Can be garnished with basil sprigs.
Melon and Parma ham appetizer is ready to serve! Bon appetit and good rest!
Melon with ham is classic appetizer that refreshes, whetts the appetite and pleases the taste buds. Like any other two-ingredient dish, which, moreover, is prepared in two minutes (although I will not name it "any other" at a snap), melon with ham is very demanding on the initial products. Therefore, in this case, by ham, we mean high-quality dry-cured ham (ideally, Parma or jamon), under the melon - a tender, sweet and in no case overripe fruit, but it is better to serve such a dish with light red wine (what I, however, I do not insist).
Melon with ham
2 servings
6 slices of dry-cured ham, or
1/2 small melon
The recipe is shown below, and since it consists of two lines, I decided to add a word from myself about the combination of tastes. The melon and ham union is based on the tried and tested combination of sweet and salty. Another famous combination is sour and sweet, which is often used, in particular, in. Sour and salty are combined a little worse, since the perception of these tastes by our receptors is quite close. But the bitter one was even less lucky - it just so happened that most plant toxins found in nature have a bitter taste (or aftertaste), so we don't really like it. So the evolution decided not to put anything in the mouth. And there is also a fifth taste -. By the way, it is also found in dry-cured ham ...
Cut the melon into wedges and place them on a plate. Wrap the ham slices around the melon wedges or simply arrange them artistically on top. That's the whole recipe!
Melon with ham is the most popular combination in all countries where there are good melons and good ham! In Spain they cook tapas - "jamon with melon", in Italy one of the traditional antipasti - Parma ham with melon, well, or prosciutto with melon. Today I will have canapes with melon and Parma ham, but sometimes there is a salad made from these products, and serving in the form of a rather large pieces melons wrapped in layers of prosciutto or ham.
I think everyone has already figured out that we are talking about dried ham. If you are unsure of your ability to slice the ham into thin slices, slicing is the best option. Melons are suitable for any variety, as long as they are ripe, sweet and aromatic. The quality of the ingredients for this dish generally plays a decisive role: there is no good ham and good melon - there is nothing to mess with with it. Over-salted ham will kill any melon; unsweetened melon will not be saved by any ham. Possible seasonings are fresh mint, lemon balm, basil, pepper mix.
Cut the melon into slices, cut off the skin and the entire green layer. For accuracy, you can cut out a layer in the area of \ u200b \ u200bthe seeds. For serving as a canapé, cut the melon wedges into "one bite" slices.
Cut the ham into thin strips, commensurate in width with pieces of melon.
Design options for canapés with melon and Parma ham, I will allow myself to describe this way:
- You can file a strip (or a piece of ham of any shape) onto a lance over the melon.
- You can string a strip onto a serving lance in the form of a wave, straighten it, and then stick the lance into the melon.
- You can wrap a strip of ham over the melon and pierce the envelope with a lance.
The first and third - not very beautiful, but it is convenient and tasty to eat. The second is the most decorative, but it is not very convenient to eat, and not every ham is suitable for this - there are layers that do not want to keep the "wave". For myself, I only do the third method, but here it is for photography ...
Ham and melon can be sprinkled with ground peppers and herbs. But you don't need to sprinkle it, seasonings are not required in this dish.
