Prosciutto with melon and prosciutto with figs

So easy and so sophisticated for an appetizer to take to a friend's house.

  • cantalope melon and/or fresh figs
  • prosciutto
  • Either buy prosciutto packaged at the market, or go to a market with a butcher and purchase the prosciutto freshly sliced. There are different grades of prociutto. Probably domestic, organic  (not often seen) and imported authentic Italian. Prosciutto is typically sliced thin. Do not let the butcher slice it thickly , but they will know. The pre-packaged is sliced thinly and is sometimes difficult to separate. Be patient and do not worry about it tearing. Often a whole slice will want to be divided any way.
  • Slice the melon . There are many different ways to slice melon . Slice it in half , scoop the seeds , slice it in crescent pieces and then in half.
  • Take a piece of prosciutto and wrap it around the melon and lay it on the plate. They are rather rustic looking bites. You may want to garnish the plate with a bit of herb such as parsley, a sprig of thyme, even a pansy or nasturtium from the garden or market.
  • With the fig, use fresh figs and these would be available in the summer and early fall. Use whole or cut in half. Aren't they georgeous sliced! Again, wrap the fruit with a piece of the prosciutto.
Total Time:0 hour(s) 10 minutes
Prep Time:10 min.
Cook Time:0 min.
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