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Melon And Parma Ham

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1 small Chanterais melon
1 small Galia or Ogen melon
12 very thin slices Parma ham


60 g (2 oz) dolcelatte cheese
Juice of ˝ lemon
1-2 teaspoons olive oil
1-2 teaspoons cream or milk
Mint sprigs, to garnish


Serves: 6


1 Cut melons into wedges and arrange on serving plates with Parma ham. Cover and chill.

2 For dressing, mash dolcelatte and lemon juice to a paste, then stir in olive oil, cream or milk and pepper.

3 Spoon cheese dressing over melon and garnish with mint.

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