ingredients

• 4 thin slices (70 g) of Bayonne ham
• 1 small melon
• 2 jars of Antipasti Confit (Puget)
• 1 small bunch of chives
• juice of 1/2 lemon

Steps

Step 1

Remove the skin and seeds from the melon, mix the flesh with the lemon juice. Keep in the fridge. Cut the ham into very small strips.

2nd step

Pour a 1/2 jar of Antipasti Confit in the bottom of each verrine.

Add delicately on ice-cold melon soup; cover with ham; chop the chives and drop them on the ham.

Serve well fresh.

tips

Confit d'Antipasti: made of grilled eggplant, artichokes, onion, carrot, peppers, tomato, olive oil, sherry vinegar and various herbs, all mixed, this fine puree underlines the melon of a swirl of plant fragrances which brings out its aroma and balances its sweet flavor.