- Salsa:
- 250ml (1 cup) fresh or canned fruit (peaches, grapes, kiwis, pears, pineapple, strawberries, etc.), chopped
- 60ml (1/4 cup) green onions, chopped
- 60ml (1/4 cup) red peppers, chopped
- 2ml (1/2 teaspoon) chili powder
- 1ml (1/4 teaspoon) ground cumin
- Salt and ground black pepper to taste
- 225g (1/2 lb) smoked Black Forest Olymel Distinction ham, thinly sliced
- 150g (1/3 lb) strong cheddar cheese, diced
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- Prepare the salsa at least 30 minutes in advance by combining all the ingredients. Keep at room temperature until ready to serve.
- Pierce a folded strip of ham with a cocktail stick or toothpick, followed by a cheese cube. Repeat for all the brochettes.
- Keep cool until ready to serve.
Serve with fruit salsa. |
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