Parma ham, goats’ cheese and rocket canapés
Prep time less than 30 mins
Cook time less than 30 mins
Makes 16 canapés
From Food & Drink
These are quick to make and best made on the day, but can be made up to six hours ahead and kept in the fridge.
Method
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Lay each piece of Parma ham on a board, cut off any surplus fat and discard.
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Spread a good teaspoon of goats’ cheese over the end quarter. Season with salt and pepper. Take a small handful of rocket and lay on top, leaving some of the rocket sticking out of the ends. Lay one piece of cucumber on top.
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Roll the Parma ham up into a cigar shape and transfer to the fridge until needed.
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Slice each roll in half and arrange standing up on the cut side on a serving platter. Serve cold.
Ingredients
- 8 slices Parma ham
- 8-10 tsp soft goats’ cheese
- 1 x 70g/2½oz bag rocket
- salt and freshly ground black pepper
- 8 cucumber dill spears, each spear cut in half lengthways
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