Melon And Ham Starters Food
PROSCIUTTO E MELONE (ITALIAN HAM AND MELON)
This easy and refreshing starter featuring cantaloupe and cured ham (Parma ham for instance) can also be served as an appetizer: just cut the cantaloupe into bite-size pieces, wrap them with ham and spear them on skewers for a colorful snack! Use superior quality Italian ham for best results.
Provided by SunFlower
Categories Appetizers and Snacks Antipasto Recipes
Time 10m
Yield 4
Number Of Ingredients 2
Steps:
- Remove the flesh from the rind of the cantaloupe; wrap each piece of cantaloupe with a slice of the ham. Serve cold.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 11.3 g, Cholesterol 12.5 mg, Fat 4.8 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 1.8 g, Sodium 296.4 mg, Sugar 10.1 g
MELON AND HAM STARTERS
Make and share this Melon and Ham Starters recipe from Food.com.
Provided by Kitchen Witch Steph
Categories Ham
Time 15m
Yield 24 appetizers, 12 serving(s)
Number Of Ingredients 4
Steps:
- Remove rind from cantaloupe and cut into 1 1/2-inch pieces for a total of 24.
- Lay ham slices on work surface. Cut slices lengthwise into thirds.
- Place one melon piece in center of each piece of ham.
- Sprinkle with lime juice, then cayenne, on each piece.
- Wrap ham around melon, securing together with toothpicks or decorative skewers.
- Serve immediately.
Nutrition Facts :
MELON AND PARMA HAM SALAD WITH MINT DRESSING
This combination works extremely well and is tasty tasty tasty! There are 2 ways I serve this, either as a main course summer salad with cantaloupe melon mixed into salad leaves with strips of parma ham running through it and the dressing poured over, or as my mum does for a starter, use whole big chunks of honeydew melon with the parma ham grilled until crisp (watch it as it burns easily) and a little salad as garnish. The dressing is a must and makes the dish and you must must must use fresh mint leaves. That's a must!
Provided by robd16
Categories Ham
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Pulse the dressing in a blender adding the mint leaves last, leaving them only half blended into the dressing. Put in the fridge until ready to use.
- Assemble the salad any way you like (see above) grilling the parma ham until crisp for a change or if you like it like this (it does add another dimension done like this, but I do like it raw too).
- Pour a little of the dressing over the salad and serve with extra dressing on the side for those who want more. Some nice crusty bread wouldn't go amiss either!
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