×
Switch to Afrikaans

Prosciutto melon ciabatta

  • 1
  • Easy
FavoriteLoadingAdd to My Recipe Book
Prosciutto melon ciabatta

Recipe Ingredients

PROSCIUTTO MELON CIABATTA

  • Ciabatta roll
  • 4 thin slices mozzarella
  • 4 slices prosciutto
  • Handful of rocket
  • 2tbsp SPANSPEK JAM

SPANSPEK JAM

  • 3 cups coarsely chopped ripe spanspek
  • 2/3 cup water
  • 3 tbsp lemon juice
  • 2 tbsp powdered no- or low-sugar pectin
  • ½ cup sugar
  • 1/3 cup honey

Recipe Directions

PROSCIUTTO MELON CIABATTA

  1. On a split ciabatta roll, spread 2 tbsp SPANSPEK JAM
  2. Layer bottom with 4 thin slices mozzarella, 4 slices prosciutto and a handful of rocket.
  3. Replace top. Serves 1.

SPANSPEK JAM

  1. In a food processor, pulse 3 cups coarsely chopped ripe spanspek until finely chopped, stopping and stirring occasionally.
  2. In a 4-litre pot, combine spanspek, 2/3 cup water and 3 tbsp lemon juice; stir in 2 tbsp powdered no- or low-sugar pectin. Heat on high to a vigorous boil that cannot be stirred down, stirring frequently. Stir in ½ cup sugar and 1/3 cup honey. Return to a vigorous boil that cannot be stirred down, stirring constantly. Boil for 3 minutes. Remove from heat.
  3. Transfer to heatproof jars or other containers. Let cool at room temperature. Cover and refrigerate overnight or until set. Keeps, refrigerated, for 1 month. Makes about 3 cups.

Like this?
to our Free Good Housekeeping Newsletter