Prosciutto and
Cantaloupe Hors d’oeuvres by Ruth Paget
This
recipe is an Italian favorite that I learned about in Giuliano Bugialli’s Foods of Italy many years ago. You are supposed to wrap the prosciutto
around slices of cantaloupe.
Prosciutto
clings to one another in packaging so that is harder than it sounds. The ham from San Daniele Italy is easier to
work with, but is harder to find.
Serves
4
Ingredients:
-1/2
seeded and sliced cantaloupe
-8
slices prosciutto or San Daniele ham
Steps:
1-Cut
½ cantaloupe in half to obtain two fourths of cantaloupe. Then, cut the two fourths in half to get 8
slices.
2-Wrap
prosciutto around cantaloupe slices.
3-Place
a toothpick through the center of the prosciutto to hold the prosciutto in
place.
This
hors d’oeuvres tastes nice with a sweet white wine.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
