These stylish kebabs can star as a starter, snack or canapé, making them perfect for any festive event. Simply wrap Parma Ham around cubes of focaccia, mozzarella and Taleggio and thread onto kebab sticks, along with baby plum tomatoes. When you are ready to start cooking, just baste the kebabs in olive oil and sizzle away for 2-3 minutes under a piping hot grill.

WHAT YOU NEED

12 slices Parma Ham, cut into strips

4 slices focaccia or ciabatta, cut into cubes

2 x 125g packs mozzarella cheese, drained and cut into chunks

250g Italian Taleggio cheese, cut into chunks

16 baby plum tomatoes

2-3 tbsp olive oil, for basting

Pea shoots or salad leaves, to serve

WHAT TO DO

Preheat the barbecue or grill. Soak 8 wooden kebab sticks in hot water for 5 minutes to help prevent them from burning

Wrap Parma Ham strips around the cubes of bread, mozzarella and Taleggio cheese, threading them onto wooden kebab sticks with the tomatoes

Baste the kebabs with olive oil, then cook them for 2 to 3 minutes on the barbecue or under the grill, turning once or twice

Serve immediately with the pea shoots or salad leaves

Cook’s tip: If you can’t find Taleggio, just use another 2 packs of mozzarella.

Readers offer

This parma ham recipe come courtesy of the Parma Ham Consortium and they are giving away 25 copies of their new glossy recipe book, Prosciutto di Parma, featuring 14 stylish yet simple recipes, exclusively to Limerick Post readers.
To receive a free copy, simply email your details to Jocelyn This e-mail address is being protected from spambots. You need JavaScript enabled to view it at the Parma Ham Consortium or you can send them a postcard with your name and address to Parma Ham/Limerick Post Newspaper, c/o The Dialogue Agency, 8 Oak Lane, Twickenham TW1 3PA, United Kingdom.