I'm working on a fingerfood menu for the Baby Shower.
A hugely popular antipasto in Italy, this melon and prosciutto recipe is simple, sophisticated (and healthy). Any type of melon can be used, but the most popular is by far cantaloupe or rock melon. Here is Australia, as an endearment, we shorten everything we like, so they are named 'rockies'.
Makes a great first course as well as antipasto or finger food. (Don't forget the toothpicks).
Makes a great first course as well as antipasto or finger food. (Don't forget the toothpicks).
Serves 8-12
Ingredients
•1 whole (ripe) melon such as cantaloupe
• 125 g / 1/4 lb very thinly sliced prosciutto crudo (cured ham)
Prepare the melon by slicing it in half and scooping out the seeds.
For an appetiser slice each half into approximately six slices and remove the peel from each slice.
Next, gently wrap a single slice of prosciutto around each piece of melon and arrange on your serving dish.
Can be sprinkled with basil leaves and served with crusty bread.
For a party appetiser, cube the melon and wrap each piece completely with prosciutto, then stab with a toothpick to keep the meat neatly wrapped.
This versatile dish can be served without seasoning which is my preference / sprinkled with a fine balsamic vinegar and/or served with a thin slice of parmesan.
For other fun finger food ideas - go to http://fitinyourjeans.blogspot.com/
Appetito grande! Clara
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| The last Baby Shower I attended - 8 pregnant women!!!!! |
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