Prosciutto Wrapped Melon Hearts
Ingredients
- 1 small cantaloupe or honeydew melon
- 8 ounces thinly sliced prosciutto
- Fresh mint leaves for garnish
- Black pepper to season
Instructions
- Cut the melon into slices about 1 inch thick, then stamp out hearts using a 2 inch heart shaped cutter, for about 16 hearts.
- Cut the prosciutto slices in half lengthwise.
- Wrap one strip of prosciutto loosely around the middle of each melon heart, leaving the point and top curves visible.
- Arrange the wrapped hearts in a single layer on a flat plate, slightly overlapping at the edges.
- Tuck a few mint leaves between the pieces.
- Finish with a light grind of black pepper just before serving.
Good to Know
Cut the melon hearts up to a day ahead and store them dry in the fridge; wrap with prosciutto no more than an hour before serving.