Serves: Makes 16
Most people know of the perfect marriage of salty Parma ham and sweet, perfumed melon but a beautifully ripe nectarine with cured meat is a blissful match too. This is barely a recipe-no cooking and so easy to assemble. I serve this as an apero snack during the summer. I have used slices of Lonza di Parma ham in the shot but you can make these with standard slices of Parma ham-or Serrano or Bayonne ham if you prefer. Cut each slice in half as a whole one would overpower the little sliver of nectarine.
- 1 ripe nectarine, halved and stoned
- 8 slices Parma ham (or 16 Lonza di Parma)
- a handful of rocket leaves
- olive oil to drizzle
- Cut each nectarine half into 8 thin slices. Lay a slice (or half a slice) of ham on a board and place a slice of nectarine in the centre. Add a few rocket leaves and bring up the edges of the ham to wrap the fruit. Secure with a cocktail stick. Drizzle with olive oil and serve.