Cantaloupe Hors D'Oeuvre
|White port||6 Tablespoon|
|Prosciutto||1⁄2 Pound, sliced wafer-thin (Parma Ham)|
1 Chill the melons for a few hours before beginning the preparation.
2 Halve the melons horizontally to give 6 cup-shaped pieces. Scoop out the seeds and drain off excess juices.
3 With a melon bailer, scoop little balls from the flesh of the melons. Replace these balls in the melon cups. Sprinkle port over each cup.
4 Lightly roll the thin slices of ham and pile them on top of the melon halves. Serve chilled.
Tip: If small melons are not avail- able use larger ones and cut the halves into 2 or 3 sections each after step 2 above.