Prosciutto and Melon Appetizers
These prosciutto and melon appetizers make a refreshing Italian classic extra pretty and feminine!
Servings: 15 appetizers
Sharp knife and cutting board
small cookie cutter - about an inch in diameter
cocktail pins or tooth picks - optional
- 1 pound cantaloupe melon - about half a cantaloupe
- 1 pound honeydew melon - about half a honeydew
- 3 slices prosciutto
- 15 mint leaves - small
Make Melon Stacks
Slice 1 pound cantaloupe melon into 1 inch thick slices. Use a small cookie cutter to cut them into rounds.
Slice 1 pound honeydew melon into 1 inch thick slices. Use a small cookie cutter to cut them into rounds.
Slice the rounds into half-inch think slices to make them thinner and more precise.
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.
Make sure to buy prosciutto that has slices separated with either wax paper or plastic. If the slices are not separated by plastic or wax paper sheets, they really stick together, making it pretty impossible to make perfect roses.
To make them EXTRA fancy (and tasty), here are a few ingredients you can add:
Nutrition Information is an estimate, since you're not using entire pounds of melon.
- thin layers of mozzarella
- thin layers of goat cheese
- layers of basil
- drizzles of honey
- drizzles of balsamic reduction
- sprinkles of fresh thyme around them
- sprinkles of flake salt
- sprinkles of fresh pepper
Calories: 29kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 21mg | Potassium: 159mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1080IU | Vitamin C: 17mg | Calcium: 7mg | Iron: 1mg