• Prosciutto-Wrapped Melon Bites

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  • 1/2 small cantaloupe or honeydew, seeded
    1 1/2 cups loosely packed arugula
    3/4 cup loosely packed fresh basil leaves
    4 paper-thin slices prosciutto or country ham
    1/4 teaspoon coarsely ground black pepper
    Cut melon into 1/4- to 1/2-inch slices (about 16). Place each melon slice on top of 3 arugula leaves and 1 to 2 basil leaves.
    Cut each of the prosciutto slices lengthwise into 4 strips. Wrap center of each melon bundle with 1 prosciutto strip. Arrange on a serving platter and sprinkle with the pepper.
    Makes 8 appetizer servings.
    — Recipe adapted from "Southern Living Farmers Market Cookbook" (Oxmoor House, 2010).
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