Parma Ham Canapés

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.