Cold melon tapa


If you go to a wedding reception in Spain during the summer, you will probably try this. It is usually served in small shot glasses even though there is no alcohol in it. It is an appetizer and it tastes just wonderful. It is also served with crispy croutons or crispy serrano ham on top. I opt for the ham because the combination of cured ham and honeydew melon is nothing short of divine. I made this for my parents during their recent visit and they loved it. The key to this is a very ripe honeydew melon.



1Β honeydew melon
2Β tablespoons olive oil
Pinch of salt
100 gΒ cured ham

1. Cut the melon in half and remove the seeds. Remove the skin and put the melon in a blender or food processor with a pinch of salt. Beat well.
2. Add the olive oil and beat again until smooth. Taste if you think it needs a but more olive oil or salt and beat again. Put it in the fridge to chill well. Put the cured ham in the oven for a few minutes so that it gets crispy. Break it up into small pieces.
3. Pour into small glasses. Sprinkle the ham on top. Enjoy with slices of cured ham, pitted black olives and pistachios!

Xxxx Natascha

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