Sweet, perfectly ripe melon paired with salty, paper-thin prosciutto!
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I made this recently and decided to wrap the melon with the prosciutto. The melon bites worked best when they were about the size of my thumb. I trimmed the prosciutto slightly to take off the bigger fatty areas. Wrapped each piece then put a toothpick through each so they were easy for guests to pick up and eat.
I do believe that is how this appetizer is typically served. It does make it easier for guest to eat. I also like that you trim off the excess fat, because it can sometimes be too fatty for me. Of course, this does depend on the prosciutto itself, and where you buy it from.
I had some wild Boar prosciutto recently that was amazing....you could eat it like candy.
What type of melon is best to use for this recipe? Or is there a fruit out there that is called "melon" and nothing else? I plan to shop for this and it would be easier if I knew what to look for. I don't think I have seen a melon that looks like the one shown in the picture.