Plate Entry - Pineapple and Figs - II Options

Plate Entry - Pineapple and Figs - II Options

1 pineapple Option-

1 can of pineapple compote
1 foot of large lettuce
8 slices of ham, thinly sliced
Graúdas 8 green olives, pitted
1 small jar of mayonnaise
1 cup (tea) chopped parsley
24 cherry tomatoes
08 mint leaves
3 chopped red chillies without seeds niggling
1 shallow dish of thinly cortadinha lettuce

How to Prepare:


Make individual serving plates
In each small plate place two lettuce leaves, a slice of pineapple, ham rolled over, stuffed with shredded lettuce, red peppers and mayonnaise

Garnish the center of the saucer with three cherry tomatoes and two mint leaves.
Distribute olives cut in half in the corner of the plate, sprinkle parsley and chili chopped fine tots
II - Option-

figs

2 boxes of fresh figs, halved (16 units).
2 cans of palm cut into thick slices or whole asparagus
1 cup of curd
24 black olives pitted
10 to 12 tender leaves of lettuce
How to Prepare:

Make individual serving plates
Place two lettuce leaves on the bottom of the saucer, distribute over four thick slices of hearts of palm, over an olive on each slice, the next two figs thoroughly washed, halved or quartered with peel.