Preheat oven to 240°C.
Wash and dry the courgette. Use a mandoline to thinly slice the courgette lengthwise.
Brush the courgette strips with olive oil. Salt and pepper to taste. Grill them under the oven grill for 5 minutes (remember to turn them over halfway through).
Remove excess fat with paper towel.
Cut the Degustation slices in half. Cut the cured ham slices into quarters.
On each half slice of Entremont Degustation, place two half strips of grilled courgette, the cured ham, and an oregano leaf. Stick a toothpick in to keep the ingredients in place. Serve with drinks.
Photo credit: Stéphanie Iguna @LaFoodFactory