Tuesday, December 24, 2013

Recipe: Artichoke, Port Salut and Parma Ham Canapes

Here are some lovely big bites to hand out on your New Years Eve parties! Delicious roasted artichoke hearts, with a chunk of creamy port salut on top, wrapped in powerful tasting prosciutto de Parma. Found out the other day that "prosciutto" and "Parma ham" are basically the same thing, it's just that Parma ham is a type of prosciutto that is made specifically in Parma (Spain), but prosciutto can be made anywhere (it is typically Italian, but we even cure our own prosciutto in Britain). These canap├ęs are quite rich- your party-goers may only want a couple, but then again, I love rich food at parties!

Artichoke, Port Salut and Parma Ham Canapes (Makes 24)
2 tins artichoke hearts (in salted water), drained, rinsed and halved
60g butter
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!

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