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Italian verrine

Italian verrine

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Cook Time 10 minutes
15 minutes
Servings 12 verrines

Ingredients
  

  • 1 melon
  • 8 dried or fresh figs
  • 3 cured ham slices
  • 100 gr parmesan
  • cumin

Instructions
 

  • Follow the same step of the beetroot verrine recipe to bake the parmesan chips but replace the thyme by some cumin.
  • Open the melon and scoop out the seeds.
  • Cut the flesh of the melon with a melon bailer into balls.
  • Slice the fig and the ham.
  • Fill the verrines with the melon balls, the figs and the cured ham.
  • Place a parmesan chips on top of each one.