Caprese salad canapes with basil pesto + Jamón Serrano with Rock Melon + Happy New Year 2014

Last Christmas, we decided to have a canape-style brunch with lots of small bites of our favorite food. Hubby loves caprese salad, a classic Italian salad made of sliced fresh mozzarella cheese, ripe tomatoes and fresh basil and seasoned with salt and extra virgin olive oil. I decided to make some "caprese salad on sticks" for our party! The components of our "caprese salad on sticks" are cubes of mozzarella followed by a cube of juicy Momotaro tomato, half a fresh basil leaf and finally topped with some homemade basil pesto which we made earlier that morning.

Pleasurable small bites ;)

I have to say this is quite the perfect canape for Christmas. Beautiful colours of red & green and it looks so pretty on the platter! In our hot weather, the mozzarella melts quite a bit, so store in fridge until you are ready to serve it. We definitely enjoyed these tiny bites!

Caprese salad on sticks 

Another canape we made was the Jamón Serrano with rock melon. I first tasted something similar (prosciutto with melon) when Hubby and I were holidaying in Marbella, Spain - so simple but absolutely delicious. All you need to do is cut the rock melon into cubes (sweet and juicy ones, please) and then wrap the Jamón serrano ham over it. Put it in your mouth and enjoy the wonderful sweet-salty sensation of this canape.

Finally, Happy New Year and hope that 2014 will be a a super duper awesome year for all! :)

Caprese salad on sticks (Caprese salad canapes with basil pesto)
Recipe by Baby Sumo
Preparation time: 10 minutes
Makes 12

Ingredients
1/2 ball mozzarella, cut into small cubes
1 Momotaro tomato, cut into small cubes
Salt
3-4 tbsp homemade pesto (recipe here)
6 fresh basil leaves

1. Season the tomato with some salt. Place the mozzarella, followed by tomato, half a basil leaf and 1/4 tsp of pesto, then secure components together with a food pick.

Homemade basil pesto

Jamon Serrano with Rock Melon
1/2 packet Jamon Serrano or prosciutto, at room temperature
1/4 rock melon (cantaloupe), cut into cubes

1. Wrap each piece of rock melon with a small slice of Jamon Serrano and secure with a food pick.

I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013" event which I am hosting. You can link your recipes here.

I am also linking this to the Little Thumbs up "Cheese" event organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, hosted by Alice from I Love.I Cook.I Bake. You can link your posts here.

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