PROSCIUTTO AND MELON (PROSCIUTTO E MELONE)
Ready in 5 to 10 minutes! With only three ingredients and no-cooking required, this prosciutto wrapped melon is one easy and amazingly delicious summer dish! You'll love the flavor combination of sweet, ripe cantaloupe and salty prosciutto ham.
Provided by Suzy Karadsheh
Time 10m
Number Of Ingredients 4
Steps:
- Prepare the cantaloupe and cut it into wedges. I find it easier to peel the cantaloupe, once you cut it. So, first, cut the cantaloupe in half. Using a spoon, remove the seeds. Then cut each half into wedges and peel them.
- Wrap the prosciutto around the cantaloupe wedges and arrange them on a serving platter (left some wedges without prosciutto, since I had more cantaloupe to use up).
- Drizzle a little bit of balsamic glaze or quality honey (or both, if you like) If using, arrange a few basil leaves on the platter. I loved the addition of fresh basil leaves for a pop of color and freshness, but this is totally optional.
- Serve immediately or chill for a few hours until ready to serve.
Nutrition Facts : Calories 65.7 kcal, Carbohydrate 6.8 g, Protein 1.6 g, SaturatedFat 1.3 g, TransFat 0.1 g, Cholesterol 6.2 mg, Sodium 70.1 mg, Fiber 0.4 g, Sugar 6.5 g, ServingSize 1 serving
MELON WRAPPED IN PROSCIUTTO
Steps:
- Peel and slice the gala melon into 1/2-inch semi-circle slices. Wrap a slice of prosciutto around each wedge and arrange on a platter.
STRAWBERRY BASIL GRANITA
This deliciously refreshing snack has an intense strawberry flavor with surprising savory notes of balsamic vinegar and basil. Enjoy a full serving at just about 100 calories.
Provided by Food Network
Categories dessert
Time 10h20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the sugar and vinegar in a small saucepan. Cook, stirring constantly, over medium heat until the sugar completely dissolves, 3 to 5 minutes. Remove from the heat and cool, the mixture should be the consistency of maple syrup.
- Combine the strawberries and basil in a food processor and puree. Add the sugar mixture and pulse the machine to combine. Pour into an 8-inch square baking dish, cover loosely with plastic wrap and freeze for about 2 hours.
- When the edges begin to harden, use the tines of a fork to scrape them into bits. Repeat the procedure in 1 to 2 hours, and then occasionally thereafter, until the mixture is frozen through in "shavings." Freeze overnight.
- Spoon the granita into serving dishes and garnish each with a basil leaf, then serve.
Nutrition Facts : Calories 101 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 24.4 grams, Fiber 1.6 grams, Protein 0.8 grams, Sugar 21.9 grams
PROSCIUTTO WITH MELON
You can find prosciutto -- air-dried Italian ham -- sliced to order at the deli counter, at gourmet shops or Italian markets, or prepackaged in many supermarkets. It is usually sold very thinly sliced.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12 appetizers
Number Of Ingredients 2
Steps:
- Seed 1/2 medium honeydew melon; slice into 12 half-inch thick pieces, and remove rind from each. Halve 6 slices prosciutto (about 3 ounces total) lengthwise. Wrap 1 slice around each melon piece.
PROSCIUTTO E MELONE (ITALIAN HAM AND MELON)
This easy and refreshing starter featuring cantaloupe and cured ham (Parma ham for instance) can also be served as an appetizer: just cut the cantaloupe into bite-size pieces, wrap them with ham and spear them on skewers for a colorful snack! Use superior quality Italian ham for best results.
Provided by SunFlower
Categories Appetizers and Snacks Antipasto Recipes
Time 10m
Yield 4
Number Of Ingredients 2
Steps:
- Remove the flesh from the rind of the cantaloupe; wrap each piece of cantaloupe with a slice of the ham. Serve cold.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 11.3 g, Cholesterol 12.5 mg, Fat 4.8 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 1.8 g, Sodium 296.4 mg, Sugar 10.1 g
PROSCIUTTO & MELON SKEWERS {EASY & DELICIOUS ITALIAN ANTIPASTO}
Sweet juicy melon paired with salty cured prosciutto meat and mozzarella bites for extra color and flavor are simply irresistable
Provided by Italian Recipe Book
Categories Appetizer
Number Of Ingredients 4
Steps:
- Start by washing and drying cantaloupe with a paper towel.Cut it in half and scoop out the seeds.Save one half for decoration where you'll stack the skewers into.
- Using a simple melon baller scoop out melon balls and set aside.
- If you have extra large pieces of prosciutto cut them in the diagonal.
- Drain mozzarella pearls from excess liquid.
- Tap basil leaves with damp cloth to remove any dust. Don't wash them.
- Place the half of the cantaloupe you have set aside on a serving dish.
- Using 5 and 10 inch kabob skewers stack ingredients starting with those you want to be on the top.We'll start with basil leaf and a melon ball, followed by prosciutto and mozzarella pearl and so on.You can finish with mozzarella pearl or melon ball (which I prefer) if you have still space on the skewer.
- As you finish each skewer stick it into the cantaloupe half.
- Serve immediately or store in the fridge for a few hours before serving.
MELON AND PROSCIUTTO WITH STRAWBERRY BASIL GRANITA
Steps:
- Combine the strawberries, sugar, curry powder and sherry vinegar in a processor or blender and blend until smooth. Add the basil and process until finely minced. Transfer the mixture to a metal pan and place in the freezer. Freeze until mixture becomes a firm slush, mixing several times with a fork, about an hour. Heat a non-stick pan over medium high heat. Wrap the melon wedges with prosciutto. Melt the butter in the hot pan, add the melon wedges and saute each side until the prosciutto is browned. Remove the melon wedges and deglaze the pan with the lemon juice. To serve, put a small handful of mesclun greens on each of four plates. Place a melon wedge on top and drizzle the glaze from the pan over the greens. Divide the strawberry granita between the plates and serve.
MELON WITH BASIL-LIME GRANITA
After such a substantial meal, you'll want to keep things light for dessert. A little fancier than a fruit salad yet almost as easy, this cool combination of musky cantaloupe and honeydew gets an unexpected fillip from icy granita. Dont worry if the granita melts faster than you expect-it will slump into a lovely sauce over the fruit.
Provided by Kay Chun
Categories Food Processor Low Fat Vegetarian Frozen Dessert Cantaloupe Honeydew Basil Healthy Gourmet
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Bring water and 2/3 cup sugar to a boil in a small saucepan, stirring until sugar has dissolved, then simmer 3 minutes. Transfer to a bowl and cool completely in an ice bath, stirring occasionally, about 10 minutes.
- Purée syrup with basil and 1/4 cup plus 2 tablespoon lime juice until smooth. Strain through a fine-mesh sieve into a 3-quart shallow nonreactive container, pressing on and then discarding solids.
- Freeze basil-lime syrup, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 2 hours.
- One hour before serving, cut melons into small wedges and peel. Combine in a large bowl. Whisk together remaining 2 tablespoon lime juice and 1 tablespoon sugar and pour over fruit. Let macerate, tossing occasionally, about 15 minutes.
- Scrape granita with a fork, crushing any lumps. Serve melon in shallow bowls, drizzled with melon liquid and topped with granita and mint.
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