Hokkaido Parma ham tapas

Ingredients for 4 servings:

• 1 small Hokkaido pumpkin(s)
• 10 slice(s) Parma ham , for large slices half is enough
• olive oil
• salt and pepper
• Cream of balsamic vinegar
• Basil, a few leaves for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

reminiscent of melon Parma ham

Wash the Hokkaido pumpkin, halve and hollow out the flesh, then cut into 8-10 wedges. Place the wedges on a baking sheet lined with baking paper and brush with a little olive oil, season with salt and freshly ground pepper, turn over, and season the other side the same way. Place the baking tray high in the preheated oven (180 degrees fan-assisted) and bake the pumpkin wedges for 10 minutes. Then turn the wedges over and bake for another 5 minutes. Remove the baking tray and carefully wrap each pumpkin wedge in a slice of ham. Secure the ham with a wooden toothpick. Return the wedges to the oven for another 2-3 minutes. Remove and arrange on a platter. Grate Parmesan cheese over the top, garnish with basil leaves, and drizzle lightly with balsamic cream. Enjoy while still warm.