Prosciutto Melon Sliders With Minted Mayo 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 & MELON SKEWERS {EASY & DELICIOUS ITALIAN ANTIPASTO}

Steps:

• Start by washing and drying cantaloupe with a paper towel.Cut it in half and scoop out the seeds.Save one half for decoration where you'll stack the skewers into.
• Using a simple melon baller scoop out melon balls and set aside.
• If you have extra large pieces of prosciutto cut them in the diagonal.
• Drain mozzarella pearls from excess liquid.
• Tap basil leaves with damp cloth to remove any dust. Don't wash them.
• Place the half of the cantaloupe you have set aside on a serving dish.
• Using 5 and 10 inch kabob skewers stack ingredients starting with those you want to be on the top.We'll start with basil leaf and a melon ball, followed by prosciutto and mozzarella pearl and so on.You can finish with mozzarella pearl or melon ball (which I prefer) if you have still space on the skewer.
• As you finish each skewer stick it into the cantaloupe half.
• Serve immediately or store in the fridge for a few hours before serving.

MELON, PROSCIUTTO & MOZZARELLA SALAD WITH MINT VINAIGRETTE

Steps:

• Cut the melon into wedges, scoop out any seeds and then slice off the skin.
• Lay the melon slices out on a platter.
• Tear the mozzarella into pieces and dot these over the melon.
• Drape the slices of prosciutto attractively on the plate on top and around the melon and mozzarella.
• Whisk the dressing ingredients and drizzle over the dish.

PROSCIUTTO WITH MARINATED MELON

Steps:

• Stand the melon on one cut end and slice off the remaining rind.
• Cut the melon in half lengthwise and scoop out the seeds.
• Halve each melon half, so that you have four long wedges. Slice the wedges crosswise about 1/4" thick. Gently toss the melon in a bowl with the lime juice, red pepper flakes, salt and half of the mint.
• Arrange on a platter, drape the prosciutto on top, and drizzle with the olive oil.
• Sprinkle with the remaining mint and serve immediately.