6slicesof coppa di parmawe used prosciutto di parma. Not sure if that is the same actually
1tbspof fresh basilchopped finely
1tbspof fresh parsley
1tbspof lemon juice
125grricotta
8tbspof humus
Instructions
Fry the slices of coppa di parma in a dry anti stick frying pan at medium high fire.
Add basil, parsley and lemon juice through the ricotta and add salt and pepper to taste. Use 8 small glasses to put one tablespoon of humus on each glass and divide the herbal ricotta over the glasses. Crumble the ham and stick the pieces in the ricotta.