Melon Starters For Christmas Food

STARTERS & CANAPéS: MELON & PROSCIUTTO SKEWERS

Steps:

• Tear the prosciutto into thin strips.
• Thread the prosciutto and melon cubes onto cocktail skewers.
• Place on a serving platter of your choice and drizzle with Balsamic reduction (optional).
• Serve immediately (once the Balsamic reduction has been drizzled on top).

MELON WITH RASPBERRY SAUCE

Steps:

• Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside., Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape., On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries.

MELON AND HAM STARTERS

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.

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.