Prosciutto Purses

Total Time:
1 hr 5 min
Prep:
1 hr
Cook:
5 min

Yield:
36 purses, 12 servings
Level:
Easy

Ingredients
  • 1 medium cantaloupe (about 3 pounds)
  • 1 medium honeydew (about 3 pounds)
  • 1 1/2 pounds thinly sliced prosciutto (about 36 slices)
  • 2 bunches fresh chives, blanch 36 and save remaining for garnish
Directions
Watch how to make this recipe.
  • Working with 1 melon at a time, cut in 1/2. Gently scrape out seeds and membrane and discard. Using a melon baller, scoop out rounds from flesh and place in large bowl. Discard skin.

  • Keep the prosciutto loosely covered with plastic wrap to prevent them from drying out as you start to assemble 1 purse at a time. Place 1 melon ball in the center of a prosciutto slice, gather all sides to the top and secure with a blanched chive. It may be necessary to overlap a few pieces of prosciutto in order to completely wrap the melon ball. Place finished purse, seam side down onto a baking sheet and keep covered. Repeat with remaining prosciutto and melons. Can make it only up to 2 hours ahead of time because the salt in the prosciutto will break down the melon.

  • Scatter the chives onto a decorative platter. Place prosciutto purses on top and serve.


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    This recipe is featured in:

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