PEACH, BASIL AND SERRANO HAM WRAPS

Start any party on high note with these cocktail and canapé combos. They’re so chic, your guests will never guess how simple they were to make!

INGREDIENTS

• 1 red pepper
• 10ml plus 20ml extra olive oil
• 10ml balsamic vinegar
• 16 slices Serrano or Parma ham
• 2 ripe peaches, each sliced into 8 segments
• 16 small fresh basil leaves
• milled black pepper

METHOD

1. Preheat the oven to grill. Place the pepper on a roasting tray and rub with 10ml olive oil. Grill, turning frequently, for 2–3 minutes per side, or until the skin has blistered and charred. Transfer to a small, heatproof bowl, cover with clingwrap and allow to stand for 10 minutes.
2. Peel the skin off the cooled pepper, and slice into strips, discarding the seeds. Toss the pepper in the balsamic vinegar and extra olive oil.
3. To assemble the canapés: fold a slice of ham in half lengthwise. Arrange a slice of peach, a strip of pepper and basil leaf on top of the ham. Season with pepper and roll up, securing with a toothpick if desired.

Cook’s note: These wraps are the perfect complement to a peach mint julep (see recipe above).

(Makes 16 canapés and serves 4–6.)