Tuesday, December 24, 2013
Recipe: Artichoke, Port Salut and Parma Ham Canapes
Artichoke, Port Salut and Parma Ham Canapes (Makes 24)
2 tins artichoke hearts (in salted water), drained, rinsed and halved
1 large clove garlic, minced
Pinch mixed herbs
1 x 185g wedge Port Salut, rind remove, diced into cubes
8 slices Parma ham, each slice sliced lengthways into 3 strips.
1. Preheat the oven to 220C. Mix together the butter, garlic and mixed herbs. Place the artichoke hearts (flower side up) on a baking tray. Put a knob of the garlic herb butter onto each artichoke half. Put the artichokes into the oven for 20 minutes.
2. Remove the artichokes from the oven and allow to cool (cool enough to handle). Put each artichoke half onto a strip of Parma ham, top with a piece of port salut, and roll up. Place each of these on a plate, arranging them in an attractive fashion. Serve!