Recipe courtesy of Vicki Liley
Yield:
Makes 48
Level:
None

Ingredients

Directions

Scoop out seeds from each melon half. Cut each half into 6 wedges. Remove melon skins. Wrap 1 or 2 slices of prosciutto around each wedge. Secure prosciutto with 4 toothpicks. Cut each wedge into 4 bite-sized pieces. Cover and refrigerate.

Serve chilled.

(Can be made 2 to 3 hours ahead of time and chilled. Make sure melon wedges are well wrapped so that they do not dry out.)

IDEAS YOU'LL LOVE

Lettuce Wraps

Recipe courtesy of Food Network Kitchen

Pork Shoulder Lettuce Wraps with Kimchi

Recipe courtesy of Bobby Flay

Frittata with Potato and Prosciutto

Recipe courtesy of Giada De Laurentiis

Prosciutto Standing Rib Roast with Figs

Recipe courtesy of Aida Mollenkamp

Asparagus Wrapped in Prosciutto

Recipe courtesy of Robert Irvine

Cannellini Beans with Herbs and Prosciutto

Recipe courtesy of Giada De Laurentiis

Fig-Prosciutto Pizza with Arugula

Recipe courtesy of Ree Drummond

Asparagus-Fontina-Prosciutto Wraps

Recipe courtesy of Joey Altman

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking