Le Gruyère AOP aperitivo cup

Aperitivo cup
Serves 4
200 g Le Gruyère AOP
1 red endive
100 g Schwarzwald ham
1/4 cantaloupe melon
olives, large capers, cornichons (whichever you like)
vegetable pickles (eg. Giardiniera mix, pimenton peppers, pickled mushrooms)
  1. Cut the cheese into triangles. Pull apart the endive leaves and wash in cold water, drain well. Twirl the ham into rosettes. Cut the melon into thin wedges.
  2. Arrange the cheese, melon, ham and endive into cups or on plates. Finish with an assortment of pickles, olives and caoers.

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