Melon And Prosciutto Wraps 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.

PROSCIUTTO E MELONE (ITALIAN HAM AND MELON)

Steps:

• Remove the flesh from the rind of the cantaloupe; wrap each piece of cantaloupe with a slice of the ham. Serve cold.

PROSCIUTTO WRAPPED MELON BALLS

Steps:

• Place melon balls into a bowl, and sprinkle with lime juice. Stir gently to coat. Wrap each ball with a slice of prosciutto, and secure with a sprig of mint. Arrange on a serving tray. Refrigerate until serving.

GRILLED PROSCIUTTO-WRAPPED MELON

Steps:

• Skewer melon wedges; wrap each with a slice of cured meat; and grill, flipping once, 1 to 2 minutes. Spritz with lime juice; serve.

PROSCIUTTO AND ROCKMELON (CANTALOUPE) WITH BALSAMIC GLAZE

Steps:

• Using a slicer, mandolin or vegetable peeler, slice the peeled rockmelon/cantaloupe into long ribbons and cut each slice of prosciutto into 3 long strips.
• Roll up the strips of rockmelon and arrange on plates and then roll up the strips of prociutto and place on the rockmelon.
• Drizzle the balsamic glaze and oil on the plates around the melon and sprinkle with pepper to serve.
• BALSAMIC GLAZE (reduced balsamic vinegar), if you cannot buy you can make it by putting 80ml (1/3 cup) balsamic vinegar in a small non-stick frypan and bring to a simmere over high heat and then reduce heat to medium-high and simmer for 3-5 minutes or until vinegar reduces and thickens and this will make 1 tablespoon of glaze and if it is too thick, jusst add a little more vinegar.

MELON AND PROSCIUTTO APPETIZERS

Steps:

• Slice the melon on half.
• Remove the seeds and liquid with a big spoon.
• Slice the melon and cut of the crust (I prefer wider slices that can stand on a plate).
• Take slice of melon in one hand and slice of prosciutto in another and start to wrap prosciutto diagonally around melon.
• If your slices are short you can use two to cover the melon (at least the middle part).
• Place the wrapped melon slices on a plate or big platter and decorate with fresh basil leaves.
• Some people like to add freshly grated pepper or balsamic vinegar reduction. I like it plain.

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.

PROSCIUTTO AND MELON

Steps:

• Add balsamic vinegar and honey to a small saucepan, stir to combine. Bring to a boil and then lower to a simmer over medium-low heat with some bubbling. Reduce the sauce to about ¼ to ⅓ cup, about 20 to 25 minutes. Allow the balsamic reduction to cool slightly. It should have a maple syrup consistency.
• Wash, dry, and cut the melon into twelve, 3/4-inch thick wedges. Trim to create about 5-inch long pieces.
• Wrap each melon wedge with one piece of prosciutto.
• Drizzle the balsamic reduction over each piece then serve immediately.

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 (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 WITH BALSAMIC VINEGAR AND MINT

Steps:

• In a small bowl stir together the vinegar, the minced mint, and the sugar, let the mixture stand for 30 minutes, and force it through a fine sieve set over a bowl, pressing hard on the solids. Arrange 3 wedges of the melon on each of 4 chilled plates and drizzle each serving with some of the vinegar mixture. Drape each serving of melon with a slice of the prosciutto and garnish the plates with the mint sprigs.

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.