Goats Cheese wrapped in Parma Ham.

April 20, 2010

A recipe from Kate Hibbard, from ‘Come Dine with Me’ Portsmouth.

Serves 6


  • 6 x 125g slices goat’s cheese
  • 12 slices Parma ham
  • 1 tbsp sesame or olive oil
  • 200g walnut halves
  • 50g rocket leaves
  • 2 pears, quartered cored and sliced
  • 1 tbsp balsamic glaze
  • Salt and freshly ground pepper

Method: How to make goat’s cheese wrapped in Parma ham

1. Preheat the oven to 200°C/Gas 6. Put the goat’s cheese on a board and wrap each slice fully with Parma ham.

2. Place the cheese on a baking tray lined with baking parchment and season with a little salt and plenty of ground black pepper. Drizzle with 2 tsp sesame or olive oil and bake for about 15 minutes or until the cheese begins to melt.

3. Meanwhile, toast the walnuts in a dry frying pan for 3-5 minutes until golden brown, turning regularly. Arrange the rocket and pear slices or six plates. Scatter over the toasted walnuts.

4. Carefully place a goat’s cheese on top of each pile of salad and drizzle with the balsamic glaze. Finish with a few drops of sesame or olive oil and serve.


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