Fig and Parma Ham Antipasti Verrine
Serves 6Preparation time: 15 minutes
Ingredients
4 fresh ripe figs
4 slices parma ham
12 cherry tomatoes on the vine
12 small mozzarella balls, drained
18 marinated and pitted black olives
30ml (2 tbsp) shredded basil leaves
30ml (2 tbsp) good balsamic vinegar
45ml (3 tbsp) extra virgin olive oil
sea salt and freshly ground black pepper
small basil leaves, to garnish
bread sticks, to serve
4 slices parma ham
12 cherry tomatoes on the vine
12 small mozzarella balls, drained
18 marinated and pitted black olives
30ml (2 tbsp) shredded basil leaves
30ml (2 tbsp) good balsamic vinegar
45ml (3 tbsp) extra virgin olive oil
sea salt and freshly ground black pepper
small basil leaves, to garnish
bread sticks, to serve
Method
1. Using a sharp knife cut each fig into six wedges and each parma ham slice into six strips. Carefully wrap the parma ham strips around each fig wedge.
2. Halve the tomatoes, mozzarella and olives. Place half the figs in the base of each verrine. Sprinkle with basil leaves and then layer on top with tomatoes, mozzarella and olives, sprinkling between each layer with basil leaves. Finally top each with two figs.
3. Mix together the vinegar, olive oil and seasoning until well blended. Drizzle over the verrines and serve with garnished small basil leaves and
plenty of bread sticks.
