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Recipe courtesy of Vicki Liley

Melon and Prosciutto Wraps

  • Yield: Makes 48
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Ingredients

1/2 cantaloupe

1/2 honeydew melon

24 very thin slices prosciutto

48 toothpicks

Directions

  1. 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.
  2. Serve chilled.
  3. (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.)

Recipe courtesy of Hors d'Oeuvres by Vicki Liely, Periplus Editions/Tuttle Publishing

Categories:

Fruit Melon Recipes Appetizer Lunch

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2 Reviews
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Elizabeth S.

Hi. Does anyone have a photo of their work on this recipe? I'm pretty good at following any recipe direction, but I'm really unsure of what this is supposed to look like when they talk about wrapping the melon with the prosciutto? Thanks! It sounds absolutely delicious!

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