Prosciutto and Melon
Serves 210 mins prep0 mins cook
This Prosciutto and Melon antipasti is perfect for any occasion and absolutely a beautiful presentation if you have guests coming over. This recipe makes 2 larger servings but it’s also perfect as an appetizer for four people as well.
0 servings
What you need
Instructions
0 Cut the melon in half. You can also buy a small piece at the grocery store that’s already pre-cut for you. 1 Scoop out the seeds and take the melon baller and press it flat into the melon. Put the melon baller flat onto the fruit, press down and begin to rotate the tool around until you have a perfect melon ball. Continue to do this until you have 20 balls or as many as you enjoy. You will have melon scraps left over which you can eat or freeze for smoothies. 2 Arrange the melon in a bowl with the Bocconcini, and nestle in a few ribbons of prosciutto. 3 The best part of this recipe is the honey walnut/almond topping which I make in the food processor. If you don’t have a food processor, you can crush the nuts with a mallet in a ziplock bag and then mix them with honey, or blend them in a blender and mix them with honey until you have a crumbly texture. 4 I like to add my nuts and honey together in the food processor and process until you have a coarse nutty, sweet, and crumbly texture that tastes like heaven. 5 Take the nut and honey topping and add it on top of the melon, prosciutto, and Bocconcini. 6 Drizzle on a little extra honey on top and garnish with any of your favorite herbs. EnjoyView original recipe