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Parmesan Tuile Canapes with Iberico Bellota Ham and Zerbinati Melon
Parmesan Tuile Canapes with Iberico Bellota Ham and Zerbinati Melon
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Feeds 10 - 12 people 
Prep time 10m
Cook time 5m
Description
This canape only needs four ingredients and is simply divine. The combination of salty parmesan, smooth and rich Iberico ham, fruity melon and herby basil is a match made in heaven. This canape is inspired by one of the Fine Food Specialist's team's recent trips to a local tapas restaurant in Murcia.
The parmesan tweels can be made in advance or just before serving!
This is the perfect canape for dinner parties or drinks receptions and showcases some of our favourite Spanish and Italian ingredients. Feel free to jazz up this recipe with different micro-herbs or ham, and any type of sweet melon can be used (Zerbinati is just our favourite)!
- 125g 24 Month Reggiano Parmesan
- Handful Green Basil Micro Herb
- 100g Jamon Iberico Bellota Ham
- 1/4 Zerbinati Pigmentato Melon
- 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.
- 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
- 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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