Pear, Ham and Goat’s Cheese Canapes

Charmaine Lu -
  • 6 slices of jamon Iberico
  • 1 conference pear
  • 125g goat’s cheese log
  • Handful of rocket leaves
  • Slice the jamon in half lengthways, and core the pear and cut into 12 equal slices.
  • Place a slice of the ham on top of each piece of pear, then top with a small piece of the goat’s cheese and a couple of rocket leaves. Roll up to create a parcel, then secure with a cocktail stick. Season with a little black pepper, and serve as part of a canape selection.
10 mins
Makes 12