Prosciutto Purses
From castingcook 16 years agoIngredients
- 1 medium cantaloupe (about 3 pounds) shopping list
- 1 medium honeydew (about 3 pounds) shopping list
- 1 1/2 pounds thinly sliced prosciutto (about 36 slices) shopping list
- 2 bunches fresh chives, blanch 36 and save remaining for garnish shopping list
How to make it
- Working with 1 melon at a time, cut in 1/2. Gently scrape out seeds and membrane and discard. Using a melon baller, scoop out rounds from flesh and place in large bowl. Discard skin.
- Keep the prosciutto loosely covered with plastic wrap to prevent them from drying out as you start to assemble 1 purse at a time.
- Place 1 melon ball in the center of a prosciutto slice, gather all sides to the top and secure with a blanched chive. It may be necessary to overlap a few pieces of prosciutto in order to completely wrap the melon ball.
- Place finished purse, seam side down onto a baking sheet and keep covered. Repeat with remaining prosciutto and melons.
- Can make it only up to 2 hours ahead of time because the salt in the prosciutto will break down the melon.
- Scatter the chives onto a decorative platter. Place prosciutto purses on top and serve.
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