Melon And Parma Ham On Sticks at Shirley Schmitz blog

Melon And Parma Ham On Sticks. 6 slices parma ham, cut in half lengthways. This simple yet elegant dish is a popular choice during the summer months when juicy and ripe melons are abundant. 250 g of (8.8 oz) cured ham (we use parma ham) method: 1 large ripe charentais and 1 large ripe ogen melon, each peeled, halved and deseeded. This is a great starter dish for a dinner party. Serves 4 10 mins to prepare; Lay the melon on a tray or a plate and pose on the top of each slice a slice of cured ham. place the melon slices onto a plate and top them off with parma ham. 12 cocktail sticks or small wooden skewers. 1 large ripe charentais melon. Divide into two the melon and remove the seeds. Drizzle some balsamic vinegar and olive oil on top if. Peel each slice of melon. Clean the melon under the water and cut it into slices (about 8 slices for 1 melon). 1 tbsp finely chopped mint leaves.

Cantaloupe Melon with Parma Ham Cantaloupe and melon, Tasty dishes, Food
from www.pinterest.co.uk

1 tbsp finely chopped mint leaves. This simple yet elegant dish is a popular choice during the summer months when juicy and ripe melons are abundant. This is a great starter dish for a dinner party. Lay the melon on a tray or a plate and pose on the top of each slice a slice of cured ham. 250 g of (8.8 oz) cured ham (we use parma ham) method: Drizzle some balsamic vinegar and olive oil on top if. Clean the melon under the water and cut it into slices (about 8 slices for 1 melon). 12 cocktail sticks or small wooden skewers. 6 slices parma ham, cut in half lengthways. 1 large ripe charentais and 1 large ripe ogen melon, each peeled, halved and deseeded.

Cantaloupe Melon with Parma Ham Cantaloupe and melon, Tasty dishes, Food

Melon And Parma Ham On Sticks 250 g of (8.8 oz) cured ham (we use parma ham) method: Divide into two the melon and remove the seeds. Serves 4 10 mins to prepare; 250 g of (8.8 oz) cured ham (we use parma ham) method: This is a great starter dish for a dinner party. 1 large ripe charentais and 1 large ripe ogen melon, each peeled, halved and deseeded. 1 large ripe charentais melon. 1 tbsp finely chopped mint leaves. place the melon slices onto a plate and top them off with parma ham. This simple yet elegant dish is a popular choice during the summer months when juicy and ripe melons are abundant. 6 slices parma ham, cut in half lengthways. Peel each slice of melon. Drizzle some balsamic vinegar and olive oil on top if. Lay the melon on a tray or a plate and pose on the top of each slice a slice of cured ham. Clean the melon under the water and cut it into slices (about 8 slices for 1 melon). 12 cocktail sticks or small wooden skewers.

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