Summary

Ingredients

• 1 small Hokkaido pumpkin (se)
• 10 slices Parma ham, with large half is enough
• olive oil
• salt and pepper
• Crema di balsamic vinegar
• Basil, a few leaves for garnish

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Instructions

1. Wash the Hokkaido pumpkin, cut in half, and scoop out the seeds. Cut into 8-10 wedges.
2. Line a baking tray with baking paper and place the pumpkin wedges on it. Brush lightly with olive oil on both sides and season with salt and pepper on both sides. Bake in a preheated fan-assisted oven at 180°C (356°F) on the high shelf for 10 minutes.
3. Turn the wedges and bake for another 5 minutes.
4. Remove the tray from the oven. Wrap each pumpkin wedge in a slice of Parma ham and secure with a wooden toothpick. Return the tray to the oven and bake for 2-3 minutes.
5. Remove the tray from the oven and arrange the tapas on a plate. Garnish with basil leaves and drizzle with crema di balsamic vinegar. Serve while still lukewarm.