Melon and Prosciutto
By America's Test KitchenPublished on December 4, 2007
Yield
Serves 6 to 8 (Makes 16 pieces)
Ingredients
1 medium cantaloupe 8 pieces sliced deli prosciutto, each 6-inches long
Before You Begin
Cantaloupe is the classic choice, but any ripe melon, including honeydew, can be used in this recipe.
Instructions
- Trim the rind from the melon, cut the melon in half, and scoop out the seeds with a spoon; discard the seeds. Cut each half into eight 1/2-inch-wide crescents.
- If the prosciutto slices are long (over 6 inches in length), wrap one piece of prosciutto around the middle of each melon slice. If the prosciutto slices are short (under 6 inches in length), wrap two around the middle of each melon slice. Serve immediately.
Yield
Serves 6 to 8 (Makes 16 pieces)Ingredients
1 medium cantaloupe
8 pieces sliced deli prosciutto, each 6-inches long
Ingredients
1 medium cantaloupe
8 pieces sliced deli prosciutto, each 6-inches long
Ingredients
1 medium cantaloupe
8 pieces sliced deli prosciutto, each 6-inches long
Before You Begin
Cantaloupe is the classic choice, but any ripe melon, including honeydew, can be used in this recipe.
Instructions
- Trim the rind from the melon, cut the melon in half, and scoop out the seeds with a spoon; discard the seeds. Cut each half into eight 1/2-inch-wide crescents.
- If the prosciutto slices are long (over 6 inches in length), wrap one piece of prosciutto around the middle of each melon slice. If the prosciutto slices are short (under 6 inches in length), wrap two around the middle of each melon slice. Serve immediately.
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