Melon and prosciutto - country living

Yield: 1 servings

Measure Ingredient
¼ pounds Very thinly sliced prosciutto
1 small Or 1/2 large cantaloupe
24 eaches Fresh mint leaves

YIELD: 24 PIECES

Several hours ahead, or day before serving, cut and assemble prosciutto: Cut the prosciutto into twenty-four 2-by 1-inch pieces.

Pee1 the cantaloupe and cut it lengthwise into twelve ½-inch slices; cut each slice crosswise in half. Place one mint leaf on each cantaloupe slice. Wrap each piece of prosciutto around each cantaloupe slice, letting the mint leaf show at the top but securing the bottom of the leaf with the prosciutto. Place each melon-prosciutto piece, seam side down, on platter. Cover and refrigerate until ready to serve. Country Living/June/90 Scanned & fixed by DP & GG

TO ALL Submitted By STEPHANIE MACKENZIE SUBJ WEDDING MENU On 08-17-95

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