Melon And Prosciutto Straight Up Food

PROSCIUTTO AND MELON (PROSCIUTTO E MELONE)

Steps:

• Prepare the cantaloupe and cut it into wedges. I find it easier to peel the cantaloupe, once you cut it. So, first, cut the cantaloupe in half. Using a spoon, remove the seeds. Then cut each half into wedges and peel them. 
• Wrap the prosciutto around the cantaloupe wedges and arrange them on a serving platter (left some wedges without prosciutto, since I had more cantaloupe to use up).
• Drizzle a little bit of balsamic glaze or quality honey (or both, if you like) If using, arrange a few basil leaves on the platter. I loved the addition of fresh basil leaves for a pop of color and freshness, but this is totally optional. 
• Serve immediately or chill for a few hours until ready to serve.

MELON WRAPPED IN PROSCIUTTO

Steps:

• Peel and slice the gala melon into 1/2-inch semi-circle slices. Wrap a slice of prosciutto around each wedge and arrange on a platter.

MINTED MELON, TOMATO & PROSCIUTTO SALAD

Steps:

• To make the dressing, whisk all the ingredients together in a bowl and set aside.
• Toss the tomatoes and melon together in a bowl with a little dressing, some sea salt and black pepper. Loosely lay the prosciutto over a platter and pile the tomatoes and melon on top. Drizzle with extra dressing, scatter with mint and serve straight away with crusty bread.

PROSCIUTTO AND MELON (PROSCIUTTO E MELONE)

Steps:

• For a whole melon, thoroughly wash the skin to remove any dirt, pesticides and possible bacteria. You may feel that this step is not necessary as you will be peeling the melon. However, as you cut the melon skin, any dirt or bacteria will be transferred by the knife to the flesh. For safe food preparation, it is an important step.
• Begin by cutting off both ends of the melon, the stem end and the opposite end which is the blossom end. This ensures that you have a flat, stable base to cut the melon. Stand the melon on its end, and using a large, sharp knife, in a downward motion, follow the natural curve of the melon and remove the peel. Continue around the melon, trying to not remove too much of the orange flesh.
• When you've finished, if you still have some green strips, use your knife to remove them. Now, you can cut your melon in half. Leave it sitting on its flat base and cut down through the centre.Use a dessert spoon to scoop out the seeds and membrane and discard.
• Place one half in an airtight container or cover well with cling wrap and refrigerate for another use. Store it in the fridge for up to 3 days. Alternatively, cut the melon into cubes and freeze in an airtight container or freezer bag for up to 6 months. Be sure to label and date the container as it is often difficult to identify frozen items. Now, cut the remaining half crossways into halves and cut each half lengthways so you have 4 pieces. Cut each piece into 4 wedges.
• Cut each slice of prosciutto in half and wrap around a wedge of melon.Arrange on a serving platter. (See Note 3)
• Stack the basil leaves on top of each other, roll up and slice them finely. Scatter across the top of the melon.
• Top with freshly grated black pepper and a drizzle of extra virgin olive oil. Serve immediately with crusty bread if you wish.

MELON AND PROSCIUTTO WRAPS

Steps:

• 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.
• Serve chilled.
• (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.)

PROSCIUTTO AND MELON PANINO

Steps:

• Spray a panini grill or griddle with nonstick spray. Heat over medium heat. Arrange half of the cheese over the bottom piece of focaccia. Arrange the prosciutto, arugula, and then the cantaloupe atop the cheese. Cover with the remaining cheese, then the focaccia top.
• Grill the panino until the cheese melts and the bread is crisp and golden, about 6 minutes. Cut the panino in half and eat.

MELON AND PROSCIUTTO

Steps:

• Cut off the rind of the melon, then slice the melon into long wedges and put on a platter. Squeeze the lime juice over the melon and sprinkle with the pepper. Fold up the ham and arrange alongside the melon.

PROSCIUTTO AND MELON

Steps:

• Peel melon, cut into 1/2-inch wide wedges. Remove seeds. Arrange on plate with prosciutto.;

SKEWERED MELON & PROSCIUTTO

Steps:

• Quarter and deseed the cantaloupe.
• Peel, then cut the flesh into about 40 bite-size chunks.
• Cut 12-14 slices prosciutto into 3 long strips each, then wrap a strip around each melon chunk.
• Secure with a cocktail stick.