Melon, mozzarella and parma ham tartines
- Anna Glover
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Serves 4
Easy
Prep: 10 mins
Cook: 5 mins
0 reviews
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This quick starter is easily scaled and doesn't scrimp on style or substance - combine shaved, salty parma ham with juicy ripe melon and creamy mozzarella
Easily doubled
Easily halved
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Try our recipe for melon, mozzarella and parma ham tartines, then try our slow-roasted tomato and harissa tartines, herby cheese tartines with cucumber salad and mini salmon, pea and mint tartines. Now try more party tartines.
Cook's tips
- For a twist, omit the chilli and add a thin spread of pesto over the toasts before spooning over the melon
- For a vegetarian option, swap the parma ham for marinated artichokes, or stir in cubes of salty halloumi, fried until crisp
- To make these into canapés, use small slices of baguette and chop the melon very finely, top with half a torn bocconcini and a shard of crispy parma ham
How to store
- Best eaten on the day they’re made – left-over melon salad can be stored in a container in the fridge for up to three days
How to serve
- Pile the melon over the toasts immediately before serving but you can make the melon topping a few hours in advance if you prefer – bring up to room temperature and stir through the torn mozzarella to serve
Melon, mozzarella and parma ham tartines recipe
Ingredients
Nutrition
-
4 slices of parma ham
-
4 slices of baguette or ciabatta
-
300g melon
ripe, cut into small cubes
-
½ red chilli
finely chopped
-
basil
half finely chopped
-
½ lemon
juiced
-
2 tbsp extra-virgin olive oil
-
1 mozzarella ball
drained
Nutrition: per serving
- kcal290
- fat15g
- saturates5.8g
- carbs24g
- sugars5.4g
- fibre1.7g
- protein13.9g
- salt1.3g
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Method
-
step 1
Put the parma ham slices in a non-stick frying pan over a medium-low heat and fry for 4-5 mins, turning halfway, until crispy and golden. Leave to cool and crisp. Toast the bread slices in the fat in the pan, toasting for 1-2 mins on each side.
-
step 2
Mix the melon, chilli, chopped basil, lemon juice and olive oil with some seasoning. Tear the mozzarella into the melon and toss. Spoon over the toasts. Garnish with the crispy parma ham and a few extra basil leaves.
Now try more mozzarella recipes.
Authors
Anna GloverSenior food editor
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