Marinated Melon and Salchichón Canapés
By OcadoLife
Published on 17 June 2024
Updating a classic flavour pairing, these Marinated Melon and Salchichón Canapés from food writer
Rebecca Woollard feature slices of peppery Spanish cured pork sausage, while a quick sherry pickle
brings extra pizzazz to the juicy melon. Serve as nibbles with drinks, or pile up on a platter instead
for an easy salad – lovely with crusty bread on the side.Time and servings
15 minsTotal time
15 minsPrep time
Ingredients
- 1 sun sweet melon (or use cantaloupe), deseeded and cut into approx. 16 bite-sized pieces
- 2 tbsp sherry vinegar
- 1½ tbsp caster sugar
- 1 good pinch sea salt
- 16 slices salchichón (approx.)
- 16 basil leaves (approx.)
Method
Step 1
Put the melon pieces in a bowl with the sherry vinegar, sugar and salt; toss well. Marinate for 30 mins, stirring 2-3 times to ensure the melon is evenly coated. Drain well.Step 2
To assemble the canapés, thread a folded slice of salchichón, a basil leaf and a piece of melon onto a cocktail stick. These are best eaten soon after assembly, though the marinated and drained melon will keep chilled in an airtight container for up to 12 hrs.