How to make Parma Ham canapés

Simple yet impressive, these stylish Parma Ham canapés are ideal for a party.

Make the cheesecake bases by combining oatcakes, butter and Parmesan cheese. Fold strips of Parma Ham and chopped basil into lightly whipped cream cheese. Divide evenly onto the bases and leave to set. To finish, simply drizzle over a basil pesto dressing and top with a slice of delicious Parma Ham.

Parma Ham is a completely natural food with nothing added except salt. Making a Parma Ham is a long and painstaking process. The curing is controlled carefully so that the ham absorbs only enough salt to preserve it to retain its distinctive sweet flavour.

Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma. The air in the Parmesan hills is unique, dry and sweet-smelling with breezes from the Apennine mountains, creating perfect environmental conditions for a "drying" of the hams.

The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma. Only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown - a five pointed coronet logo with PARMA in the centre which is branded onto the ham's skin. The Ducal Crown is now a certification trademark.

Parma Ham Canapés

Serves 4
50g/ 2 oz Oatcakes, crushed
50g/ 2 oz butter, melted
25g/ 1 oz Parmesan cheese, grated
1 lemon, grated
200g/7 oz tub Philadelphia cream cheese
2 slices Parma Ham, finely chopped
1 small handful of basil leaves, roughly chopped
4 slices Parma Ham, to serve

Pesto dressing:
1 handful basil, roughly chopped
1 small handful lightly toasted pine kernels
½ garlic clove, finely chopped
75ml olive oil
lime juice, to taste
cracked black pepper

• First make the cheesecake bases by mixing the oatcakes, butter, Parmesan and 2 tsp lemon zest, with plenty of black pepper
• Divide the mixture between the bases of 4 chefs rings (approximately 6cm in diameter) and refrigerate for 1 hour
• Whisk the cream cheese with a pinch of black pepper and 1 tsp lemon zest, and fold in the chopped Parma Ham and basil. Divide evenly between the cheesecake bases, smoothing over the tops before leaving to set in the fridge
• To make the pesto dressing, simply blend the basil, pine kernels, garlic and olive oil to a paste, and add lime juice and black pepper to taste
• When you are ready to serve, place each cheesecake on a serving plate and carefully lift off the rings. Drizzle with pesto dressing and a slice of Parma Ham

Cook's Tip: If you can, make your pesto dressing a few hours in advance to allow the flavours to develop. If you are looking for a lower fat alternative you can always use Philadelphia Light.