INGREDIENTS

300 kg Panela Cheese

100 grams serrano ham

3 nectarine peaches

2 tablespoon honey 

18 toothsticks

Salt to taste

3 tablespoon olive oil

2 tablespoon white wine vinegar 

1 tablespoon mint

Salt to taste

PREPARATION

1. Wash and rinse peaches.

2. Cut peaches into regular segments. Set aside.

3. Cut Panela Cheese into large cubes. Refrigerate.

4. Wrap peach segments with serrano ham.

5. Insert toothpick in the middle of the peach halfway, then puncture with the base of Panela cheese until reaching the peach.

6. Add a drop of honey over the peach.

DRESSING

7. Mix the ingredients well. Rectify seasoning.

8. Once the brochettes are prepared, lightly bathe with dressing.