Sunny days call for light, refined, flavorful meals. These summery brochettes combine the sweetness of melon, the mellowness of foie gras and the character of Bayonne ham to create an explosion of flavors on the palate. Ideal for an aperitif or elegant starter, they’ll delight your guests and add a festive touch to your summer meals.
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Ingredients (for 10 mini skewers)
- 1 ripe melon
- 120 g foie gras (whole)
- 5 thin slices of Bayonne ham
- A few basil or mint leaves (optional)
- Skewers (small aperitif picks or wooden skewers)
- Espelette pepper
- Fleur de sel (optional)
Preparation
- Prepare the ingredients:
- Cut the melon in half, remove the seeds, then shape into balls using a melon baller (or cut into small, even cubes).
- Cut the foie gras into 1.5 to 2 cm cubes.
- Cut the ham slices in half or thirds, depending on size, and fold them accordion-style or on a roll.
- Assemble the skewers:
- On each spike, thread a cube or ball of melon, a folded piece of ham, then a cube of foie gras.
- Alternate the order or add a basil/mint leaf between the elements for an aromatic twist.
- Finish :
- Sprinkle with a little Espelette pepper (and fleur de sel if the liver isn’t already salty).
- Chill until ready to serve, but not too long to keep the foie gras melting.
Tips & variations
- For a sweet-tart touch: Add a dash of balsamic vinegar reduction or a drizzle of honey just before serving.
- Gourmet version: Replace the melon with white peach or fresh fig for a more subtle taste.
- Mini versions: For appetizers, make miniature versions on toothpicks with smaller dice.
These skewers are perfect for adding a touch of originality to your summer meals. They can be served as an aperitif or as a refined starter. Bon appรฉtit and don’t forget to discover more recipes on RelaisGourmet !