| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
St, Ivel |
1 |
servings |
INGREDIENTS
| 25 |
g |
St Ivel Utterly Butterly; (1oz) |
| 4 |
sl |
White bread |
|
|
Half a small Charentais melon |
| 25 |
g |
St Ivel Utterly Butterly; (1oz) |
| 100 |
g |
Peeled tiger prawns; (4oz) |
| 5 |
ml |
Pesto; (1tsp) |
| 2 |
|
Cherry tomatoes; wiped and quartered |
| 5 |
ml |
Mild curry paste; (1tsp) |
|
|
Fresh dill and flat leaf parsley |
| 2 |
sl |
Parma ham |
| 1 |
sl |
Lemon and a little grated lime |
| 1 |
sl |
Smoked salmon rind |
INSTRUCTIONS
Place the slices of bread under a medium grill and toast on both sides
until golden brown.
In a small bowl, mix the pesto with half the St Ivel Utterly Butterly until
smooth. In another bowl, mix thoroughly the remaining St. Ivel Utterly
Butterly with the curry paste.
Spread two of the slices of toast with St Ivel Utterly Butterly pesto
mixture, and the remaining two slices with the St Ivel Utterly Butterly
curry mixture.
Using a 3.5cm (1.5 inch) round cutter, cut out four rounds from each of the
two slices of toast, to give you eight rounds. Cut the remaining two slices
into eight equal triangles, discarding each of the crusts.
Cut the Parma ham and smoked salmon into thin, equal strips, roll the
smoked salmon into neat rolls. Discard the seeds from the melon and using a
small melon baller, scoop out melon balls.
Top the rounds and triangles of each toast with a selection of Parma ham
strip, rolls of smoked salmon, melon balls. Prawns and cherry tomato
quarters. Garnish with the dill, parsley, lemon slices and lime rind.
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