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3 Easy Ways To Use Your Cold Cuts

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3 Easy Ways To Use Your Cold Cuts

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3 Easy Ways To Use Your Cold Cuts


Cold cuts can range from the kiddy favourite that is honey baked ham, to the more gourmet selections of finely shaved prosciutto or smoked salami. Perfect for whipping up quick and easy appetisers that are foolproof enough for even the greenest of chefs in the kitchen, cold cuts are a surefire way to put a gourmet twist to the start of any dinner party!

Here are 3 recipes with an assembly time of just 10 minutes and under, with all ingredients available for purchase at any FairPrice Finest near you.


Herb-Marinated Mozzarella with Cherry Tomatoes & Olives

Olives may come off as a bit of an odd ingredient, but try pairing them with a gourmet selection of salami and herb-marinated mozzarella pearls! You’ll be surprised at how many olive-wary friends you’ll turn into fans.

Mix and match the salty brine of olives with a fresh burst of flavour from cherry tomatoes, for the perfect palate contrast with marinated mozzarella pearls and chunks of salami. Serve it up on a wooden board and let your guests help themselves to an easy appetiser!


Makes 30 appetiser sticks

Preparation time: 10 minutes



whole green olives 1 cup
black olives (optional) 1 cup
cherry or grape tomatoes 1 cup
garlic salami sausage, cut into chunks 100g
Fresh parsley  
mozzarella pearls (approx 30 pearls in total) 2 packages
garlic cloves, peeled 4
dried dill 1/2 tsp
garlic salt 1/2 tsp
pepper 1/2
large fresh basil leaves 4
Olive oil  


  1. Using a mason jar (or any glass jar), combine your mozzarella pearls, garlic, dill, basil, garlic salt and pepper. Fill the jar with enough olive oil to cover the mozzarella pearls and leave it to marinate.
  2. Allow the mozzarella to marinate for at least an hour, or up to a week. Leave the jar out in room temperature for marination. (You can place it in your refrigerator, but keep in mind that the olive oil will harden.)
  3. Spear an olive or tomato, mozzarella pearl and a chunk of salami on a toothpick. Repeat until you run out of mozzarella.

Prosciutto & Mint Melon Balls

The well-loved combination of sweet rockmelon with salty prosciutto is a popular appetiser in fine-dining restaurants, and is easy to make within the comfort of your own kitchen! With just a melon baller, you can recreate a restaurant-quality dish that is a light and refined way to start off any dinner party with class.

If you don’t own a melon baller, simply cut your rockmelon into bite-sized chunks and wrap them in thin slices of prosciutto!


Makes 6-8 servings

Preparation time: 10 minutes



Minced Lamb (shoulder preferred) 500g
whole rockmelon 1
Handful of mint leaves  
packet of prosciutto 1


  1. Slice the rockmelon in half.
  2. Using a melon baller, scoop out as many melon balls as you can from both rockmelon halves.
  3. With your fingers, gently tear prosciutto into narrow strips
  4. Finely chop up some mint. (Be sure not to grind or crush the mint too much, as its taste will turn bitter instead.)
  5. Twine prosciutto among melon balls and top with chopped mint to serve.

Spinach, Champagne Ham & Honey Mustard Salad

Salads don’t always need to be complicated, with too many ingredients making it more of a hassle than an easy meal. Keep it simple with the basics – fresh spinach, alfafa sprouts and crunchy cherry tomatoes are a great base to work with.

Shaved champagne ham makes for a light cold cut, perfect to go with a lightly tossed salad. Prepare this for an easy weekday lunch, or a light bite on a lazy Sunday afternoon with friends.


Makes 4 servings

Preparation time: 10 minutes




For salad:

shaved champagne ham 300g
baby spinach 1 packet
alfafa sprouts 1 packet
cherry tomatoes 1 packet
white sesame seeds 1 tbsp
pine nuts 1 tbsp
eggs 4


For dressing:

honey ½ cup
dijon mustard ½ cup
mayonnaise ½ cup
white distilled vinegar 1 tbsp
cayenne pepper ½ tsp


  1. To make the honey mustard dressing, combine all ingredients and mix to a smooth consistency.
  2. Rinse and dry your vegetables well.
  3. Combine spinach, alfafa sprouts, cherry tomatoes and ham.
  4. Drizzle with honey mustard dressing and sprinkle with pine nuts and sesame seeds.
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