Date. Feta and Parma Ham Skewers
Date, feta and parma ham skewers
Ingredients
12 Medjool dates
12 flat-leaf parsley sprigs
100g feta, sliced 1cm thick
6 thin slices parma ham, halved lengthways
1 tbsp extra virgin olive oil
Method
Preheat the oven to 180°C.
Cut a slit along the top of each date then remove and discard the seed. Tuck a parsley sprig and feta slice into each date and gently squeeze closed. Wrap a parma ham strip around each date, and tie off with a knot, trimming the ends so they sit upright.
Place dates on a baking tray, drizzle with olive oil and bake for 5-8 minutes until warmed through. Spear each one with a knotted bamboo skewer, then serve.
Date, feta and parma ham skewers
Ingredients
12 Medjool dates
12 flat-leaf parsley sprigs
100g feta, sliced 1cm thick
6 thin slices parma ham, halved lengthways
1 tbsp extra virgin olive oil
Method
Preheat the oven to 180°C.
Cut a slit along the top of each date then remove and discard the seed. Tuck a parsley sprig and feta slice into each date and gently squeeze closed. Wrap a parma ham strip around each date, and tie off with a knot, trimming the ends so they sit upright.
Place dates on a baking tray, drizzle with olive oil and bake for 5-8 minutes until warmed through. Spear each one with a knotted bamboo skewer, then serve.
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