Nectarines with Ricotta and Parma Ham / Nectarinen mit Ricotta und Parmaschinken

Not that good, at least not the way it's described here - far too much Ricotta to be pleasing, as you'll have the idea that that's the main thing you are eating. If you leave out the ricotta, however, all of a sudden it becomes a lot more interesting: you'll taste the ham, the nectarines, the sweet, hot and sour marinade... it's also practical for a buffet, as you will have to marinade the nectarines at least five days in advance, and you won't have any work with it except for plating.

Served as part of a buffet for eight, together with Smoked Trout and Cucumber Canapés (also pictured), Papaya Salad, Aubergines with Sweet Harissa, Beef Canapés and Roquefort in Belgian Endive Leaves.