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A delicious combination of tomato, prawn and ham - all served as tiny canape.
Ingredients: * 8 SunBlush® Tomatoes
8 tiger prawns, shelled, leaving the tail on
2 slices of Serrano ham, each sliced into 4
8 fresh basil leaves
4 tbsp olive oil
HOW TO COOK IT
1.Preheat the oven to 190C/375F/Gas Mark 5
2.Slice each prawn along the curve of its back, without cutting all the way through, and open each prawn out like a butterfly. Top each prawn with a SunBlush® Tomato. Close the prawn.
3.Blanch the basil leaves in boiling water for a few seconds and refresh in cold water. Lift the basil leaves out of the water individually and wrap around the tail end of the prawns.
4.Wrap the parma ham around the top of the prawns and drizzle with olive oil. Roast for 6-8 minutes in the oven. Serve hot or cold.
