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Marinated Melon and Salchichón Canapés

Marinated Melon and Salchichón Canapés

By OcadoLifePublished on 17 June 2024Updating 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.
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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.