Prosciutto Purses
- Level: Easy
- Yield: 36 purses, 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 127
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 13
- Cholesterol
- 32
- Sodium
- 1231
- Total: 1 hr 5 min
- Prep: 1 hr
- Cook: 5 min
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
- 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.