Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Watermelon, Manchego and Serrano Ham Skewers

Share

Lobo
Moderator
Moderator

Posts : 19553
Thanked : 938
Join date : 2013-01-12

Watermelon, Manchego and Serrano Ham Skewers

Post by Lobo on Fri 29 Jan 2016, 8:27 pm


Watermelon, Manchego and Serrano Ham Skewers


Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 12
Here, sweet watermelon is matched with sharp Manchego cheese and salty, meaty serrano ham. Assembled together into bite-size morsels and finished with piquant black pepper, the ingredients mingle to create simple yet bold appetite sparkers.



  • Printer Friendly Version






  • 2K+

Ingredients:


  • 1 1/4 lb. seedless watermelon
  • 1/2 lb. serrano ham, thinly sliced
  • 5 oz. Manchego cheese
  • Freshly ground pepper
  • Extra-virgin olive oil


Wine Pairing

This pairs well with rich, medium-bodied rosé wines from our Wine Club.

Directions:

Cut the melon flesh away from the rind. Discard the rind and cut the flesh into 1-inch cubes. Cut the ham into thin strips about 1/2 inch wide. Trim the rind off the cheese and discard. Cut the cheese into thin squares to fit the top of the watermelon cubes.

To assemble the skewers, place a piece of cheese on top of a watermelon cube, and then carefully top with 1 or 2 folded strips of ham. Secure each bite with a cocktail pick.

To serve, arrange the skewers on a platter, grind pepper generously over the top and drizzle a drop or two of olive oil over each piece. Serve immediately. Makes about 40 skewers; serves 10 to 12.

Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).

    Current date/time is Mon 16 Jan 2017, 11:16 am