MELON WRAPPED IN PROSCIUTTO
Steps:
- Peel and slice the gala melon into 1/2-inch semi-circle slices. Wrap a slice of prosciutto around each wedge and arrange on a platter.
MELON SOUP WITH PROSCIUTTO BREADSTICKS
Steps:
- In 2 batches in a food processor, puree the melon, mint, 2 1/2 tablespoons of the liqueur, lime juice and sugar. Taste for acidity, you may add more lime juice here if desired. Place in a pitcher or bowl and refrigerate until well chilled.
- In a bowl, toss the cantaloupe balls with the remaining 1/2 tablespoon liqueur and let macerate in the refrigerator.
- Cut each breadstick in half crosswise and wrap each piece with a slice of ham.
- To serve, ladle the soup into 4 shallow bowls. Swirl 1 1/2 teaspoons of the creme fraiche into the center of each serving and arrange a portion of cantaloupe decoratively in each bowl. Arrange 2 breadsticks on the rim of each bowl, and serve. Garnish with fresh mint springs.
PROSCIUTTO AND MELON
Provided by Food Network
Time 10m
Yield 12 pieces
Number Of Ingredients 4
Steps:
- Scoop out seeds from each melon half. Cut each half into 6 wedges. Remove melon skins. Add 1 slice of prosciutto to top of each wedge. Drizzle with balsamic vinegar. Add pepper, to taste.
PROSCIUTTO AND MELON PANINO
Provided by Giada De Laurentiis
Time 11m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Spray a panini grill or griddle with nonstick spray. Heat over medium heat. Arrange half of the cheese over the bottom piece of focaccia. Arrange the prosciutto, arugula, and then the cantaloupe atop the cheese. Cover with the remaining cheese, then the focaccia top.
- Grill the panino until the cheese melts and the bread is crisp and golden, about 6 minutes. Cut the panino in half and eat.
PROSCIUTTO AND MELON
Provided by Food Network
Time 10m
Number Of Ingredients 2
Steps:
- Peel melon, cut into 1/2-inch wide wedges. Remove seeds. Arrange on plate with prosciutto.;
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- Prepare the cantaloupe and cut it into wedges. I find it easier to peel the cantaloupe, once you cut it. So, first, cut the cantaloupe in half. Using a spoon, remove the seeds. Then cut each half into wedges and peel them.
- Wrap the prosciutto around the cantaloupe wedges and arrange them on a serving platter (left some wedges without prosciutto, since I had more cantaloupe to use up).
- Drizzle a little bit of balsamic glaze or quality honey (or both, if you like) If using, arrange a few basil leaves on the platter. I loved the addition of fresh basil leaves for a pop of color and freshness, but this is totally optional.
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