Prosciutto and Melon
Showstopping prosciutto and cantaloupe appetizer with cucumber and fresh mint.
Servings: 4 people
Equipment
- large petal-shaped cookie cutter
- medium flower-shaped cookie cutter
- platter 20 cm / 7.5 inches
Ingredients
- 1 cucumber
- 1 cantaloupe
- 70 grams prosciutto 2-3 ounces
- 14 mint leaves, fresh
- 3 tablespoons olive oil
- 2 tablespoons balsamic glaze
- sea salt to taste
Instructions
- Slice the cantaloupe about 1 cm thick (0.4 inches).
- Use the petal-shaped cutter to shape the 'carrot' pieces.
- Now slice a cucumber in 1 cm thick (0.4 inch pieces).
- Cut out the cucumber shapes with the flower-shaped cutter.
- With the rounded part of the petal cutter, remove one of the flower petals and place it on top of the melon carrot.
- Skewer the two parts together.
- Carefully lift the prosciutto ham pieces from one another so they are still intact.
- Fold each piece over lengthwise twice.
- Cut the long piece of prosciutto in half.
- Fold and twist each half into a rose.
- Make one larger rose without cutting the prosciutto in half for the slightly larger center rose.
- Place a mint leaf in each prosciutto rose.
- Arrange the melon and cucumber carrots on a platter (my platter was about 20 cm wide/ 8 inches).
- Position the large prosciutto rose in the center and the smaller rosettes between each carrot.
- Drizzle with olive oil, balsamic glaze, and sprinkle with flaky sea salt.
- Serve.
Video
Nutrition
Calories: 237kcal | Carbohydrates: 17g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 160mg | Potassium: 373mg | Fiber: 2g | Sugar: 13g | Vitamin A: 4876IU | Vitamin C: 19mg | Calcium: 32mg | Iron: 1mg
