I have an absolutely gorgeous little canapé to share with you today. I meant to share it with you yesterday but I have been working like a little beaver and just didn’t have time.
Which I feel terrible about, because it means I have deprived you for one whole day of this magnificent morsel. Forgiveness please?
There are many reasons I love this little canapé and I would like to break them down for you. First and foremost they are truly scrumptious, just like a canapé ought to be. Secondly they are an absolute breeze to make, which makes them the perfect thing to serve at your parties because they can be made ahead in a matter of minutes. BUT, they don’t look like they were seriously simple to make, and so they still have the wow factor and people will be amazed at your domestic prowess – which let’s be honest is the aim of most parties, no? I think I’m already on my fourth point, these are in effect a gluten free version of my savoury crêpes which I completely adore, but it is important when serving canapés to have at least one gluten free option for all the little bears out there who can’t eat gluten or are looking for a lighter option.
I could go on and wax lyrical about these for yonks but instead I will get on and tell you how to make them and then urge you to give them a whirl. They will be gobbled up faster than you can say ‘I am a domestic goddess’
- 10 slices of parma ham
- 1 bag of washed rocket
- about 200g of hard cheese, I like to use pecorino, or comté
- 10 baby pickled gherkins
- half a tub of mascarpone
- half a lemon
- First, clean your work surface so you can lay the ham out on it.
- Then, lie the slices of ham down next to each other.
- Scoop a teaspoon of mascarpone onto the bottom end of each slice and smoosh (technical term) it around a bit so it's spread out a little. Hold the lemon in the air above the ham slices and squeeze the juice of half a lemon from a height over all the ham. Slap dash.
- Now do the same with a sprinkle of salt and pepper.
- Cut the cheese into slivers and lay one on top of the mascarpone, and then top with a baby pickled gherkin.
- Put a handful of rocket onto each slice. When they have all been adorned with rocket leaves you are ready to rock and roll.
- With one hand scrunch up all the rocket so it is nice and tight, and then fold the ham over and roll it up as tight as possible.
- Repeat with all the slices until you have 10 lovely little rolls.
- These can be kept like this for about 6 hours in the fridge where they will be quite happy. When you are ready to serve, slice each roll into three and stand them up to look like lovely little soldiers standing to attention.
Feel free to adorn with beautiful edible flowers to make them even more gorgeous…if that were even possible.