Spanish tapas


  • ½ ripe cantaloup (rockmelon)

  • 6 slices of jamón

  • 12 young basil leaves

  • Toothpicks


  • 1.

    Cut the melon into 12 chunks and slice the jamón slices in half lengthways.

  • 2.

    To serve, stack a piece of melon, a basil leaf and a folded slice of jamón and put a tooth pick through them.



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