Parma Ham Canapés
Clare Anne O'Keffe's Parma Ham Canapés are super easy to make and are a great addition to any party.
12 people
10 minutes
15 minutes
Ingredients
- 2 - Black Olives halved
- 2 - Cherry Tomatoes halved
- 2 tbsp Happy Pear Leek Sprouts
- 4 tsp Harvest Moon Natural Hummus
- 4 tsp Harvest Moon Sundried Tomato Tapenade
- 4 tsp Le Skinny Chef Spreadable Wild Garlic Pesto
- 1 tbsp Olive Oil
- 1 tbsp Pomegranate Seeds
- 4 - SuperValu Asparagus tips
- 1 tbsp SuperValu Feta Cheese crumbled
- 1 tsp SuperValu Fresh Mint shredded
- 280 g SuperValu Parma Ham
Method
1. Preheat the oven to 180°C/gas mark 4. Grease a mini muffin tin with the olive oil.
2. Slice the Parma ham down the middle to make two thinner
strips. Lay each half-slice inside a hole in the muffin tin. Overlap the sides to make a meat ‘cup’. Bake in the oven for 10 minutes. Remove from the oven and allow to cool.
3. Fill four of the cups with pesto, four with tapenade and four with hummus. Top the pesto-filled cups with leek sprouts; the
tapenade cups with tomato halves, olive halves and asparagus
tips; and the hummus cups with pomegranate seeds, feta and
mint.
Tip:
These paleo-friendly canapé bases can be made up to 24 hours in advance and filled with your favourite pre-made dip.
