TAPA OF STUFFED MELON CHOCOLATES
WITH OF IBERIAN HAM
AND VINAGRETA OF SHERRY AND PINIONS
Toad skin melon.
Iberian ham slices
2 tablespoons of Spanish virgin olive oil
2 tablespoons of toasted pine nuts
1 teaspoon of
Fresh ground colours pepper
Maldon salt
ELABORATION
Cut the melon in halfs and with a special spoon, remove balls of melon. Cut in the balls a small base to support them on the dish. At the top, empty a bit out with a pointed knife. Reserve on a plate.
For the nuts vinaigrette, put in a mortar the toasted pine nuts and crush them a little bit. Add the
Cut small strips of Iberian ham, roll and fill the melon balls with them.
ASSEMBLY
In a serving dish put the chocolate melon stuffed with Iberian ham.
Add a bit of vinaigrette on the side.
Over the chocolate melons add some Maldon salt flakes, a little fresh ground black pepper and a few drops of oil.
Do not add too much salt as the ham and has a lot already, and Maldon salt tastes more potent than common.
Another suggestion of presentation:
This is a typical Spanish tapa, refreshing and light, ideal for high summer temperatures.