July 5, 2015
PONT-L’ÉVÊQUE WRAPPED IN SERRANO HAM
I love this last minute apéritif when I receive my friends : easy and chic! But maybe you have no idea what on Earth is a Pont-l’Évêque ? Now you will know…
The Pont-l’Évêque is a French cheese, manufactured in Normandie. It is probably the oldest Norman cheese still in production. The cheese has been made in Normandy since at least the 12th century, and local legend claims that it was first made in a Norman abbey. A manuscript from the time writes that a fine meal should always end with some “angelot”, the name used for the cheese at the time. The cheese became popular across the country from the 16th century onwards, when it obtained the name of the village around which its production was centred. Source : Wikipedia
The Pont-l’Évêque cheese has an Appellation d’Origine Contrôlée (AOC).
Wine pairing : Coteaux de l’Ardeche (Rosé) from the Rhone Valley.
PONT-L’ÉVÊQUE WRAPPED IN SERRANO HAM
For 9 pieces
1 Pont l’Évêque cheese
3 generous slices Serrano ham
9 cocktail sticks
Cut the cheese in 6 little squares.
Cut the ham in 3. You have 9 pieces of ham.
Wrap each cheese squares with the piece of ham.
Add a cocktail stick for each to hold the ham.
It’s ready!
3 generous slices Serrano ham
9 cocktail sticks
Cut the cheese in 6 little squares.
Cut the ham in 3. You have 9 pieces of ham.
Wrap each cheese squares with the piece of ham.
Add a cocktail stick for each to hold the ham.
It’s ready!
Pont l’Évêque et jambon Serrano
Pour 9 bouchées
1 Pont l’Évêque
3 tranches de jambon Serrano
9 cocktails sticks
Coupez le fromage en 6 petits morceaux.
Coupez le jambon en 3. Vous avez 9 lanières de jambon.
Enveloppez chaque morceau de fromage dans une lanière de jambon.
Retenez chaque bouchée avec un cocktail stick.
C’est prêt !
