Prosciutto Purses
A different way to serve up prosciutto and melon, with the added flavor of Parmesan cheese.
Foto: RecipeGirl
Ingredients
- ½ medium cantaloupe, (halved crosswise and seeds scooped out)
- ½ medium honeydew melon, (halved crosswise and seeds scooped out)
- 18 thin slices (about ¾ pound) prosciutto
- One 8-ounce wedge Parmesan cheese
Steps
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Use a melon baller to scoop out balls from the melons. You will need 18; set aside.
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With a sharp knife, cut out very thin Parmesan slices. Triangles are fun if you can manage that (again, you will need 18). Set aside or store in a sealed container and chill until ready to use.
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With a sharp knife, cut the prosciutto into 2½-inch squares. Cover the prosciutto loosely with plastic wrap to prevent it from drying out while assembling the appetizers.
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On a clean work surface, place one melon ball in the center of one prosciutto slice, then fold all sides of the prosciutto over the melon ball as you would a package. Place the finished purse, seam-side-down, on a baking sheet and cover with plastic wrap. Repeat with remaining prosciutto/melon.
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When ready to serve, arrange Parmesan slices on a platter. Place a prosciutto-wrapped melon ball on top of each Parmesan slice and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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