Prosciutto & Melon Appetizers
“Absolutely delicious and so simple. The melon stacks make a beautiful presentation. I will use this recipe over and over again."
1 cantaloupe melon 1 honeydew melon 3 slices prosciutto 15 mint leaves
Use kitchen scissors to cut a piece of prosciutto that’s about 5 inches long, and ½ an inch thick.
Carefully roll prosciutto slice into a pretty rose. Make 15 roses, and set them aside.
Slice 1 pound cantaloupe (about half a melon) into 1 inch thick slices. Use a small cookie cutter to cut them into rounds.
Slice the rounds in half to make them more precise and about ½ an inch thick.
Slice 1 pound honeydew (about half a melon) into 1 inch thick slices. Use a small cookie cutter to cut them into rounds.
Slice in half like the cantaloupe.
Simply stack alternated melon rounds. It looks pretty when some are topped with honeydew and some are topped with cantaloupe.
Find the tiniest mint leaves in the bunch and place them beside a prosciutto rose on top. You can also pierce them with a cocktail pin or toothpick to make them easier to pick up.