Melon and prosciutto

Yield: 12 Servings

Measure Ingredient
3 pounds Cantaloupe, honeydew or Spanish Melon
¼ pounds Prosciutto

Cut 1 cantaloupe, casaba, honeydew or Spanish melon (about 3 pounds) lengthwise into halves; scoop out seeds and Fibers. Cut each half lengthwise into 6 wedges; remove rind. Cut crosswise slits 1-½ inches apart in each melon wedge.

Cut ¼ pound thinly sliced prosciutto (Italian ham) into 1-inch strips.

Place several strips prosciutto over each wedge; push prosciutto into slits. 12 servings; 35 calories per serving.

Melon and Prosciutto Bites: Cut melon into bite-size pieces. Wrap each piece in strips of prosciutto; secure with wooden picks.

Source: Betty Crockers Cookbook, 6th Edition From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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