Melon & Prosciutto Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Cantaloupe, honeydew or Spanish Melon
1/4 lbs: Prosciutto,
Directions:
Cut 1 cantaloupe, casaba, honeydew or Spanish melon (about 3 pounds)
lengthwise into halves; scoop out seeds and Fibers. Cut each half
lengthwise into 6 wedges; remove rind. Cut crosswise slits 1-1/2
inches apart in each melon wedge.
Cut 1/4 pound thinly sliced prosciutto (Italian ham) into 1-inch
strips. Place several strips prosciutto over each wedge; push
prosciutto into slits. 12 servings; 35 calories per serving.
Melon and Prosciutto Bites: Cut melon into bite-size pieces. Wrap each
piece in strips of prosciutto; secure with wooden picks.
Source: Betty Crockers Cookbook, 6th Edition
Source from luhu.jp
lengthwise into halves; scoop out seeds and Fibers. Cut each half
lengthwise into 6 wedges; remove rind. Cut crosswise slits 1-1/2
inches apart in each melon wedge.
Cut 1/4 pound thinly sliced prosciutto (Italian ham) into 1-inch
strips. Place several strips prosciutto over each wedge; push
prosciutto into slits. 12 servings; 35 calories per serving.
Melon and Prosciutto Bites: Cut melon into bite-size pieces. Wrap each
piece in strips of prosciutto; secure with wooden picks.
Source: Betty Crockers Cookbook, 6th Edition
Source from luhu.jp