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Cantaloupe Hors D'Oeuvre

creative.chef's picture
This Cantaloupe Hors D'Oeuvre is simply irresistible and mouth-watering recipe. Try this easy to prepare Cantaloupe Hors D'Oeuvre dish; I am sure you will love to share it with your loved ones.
Ingredients
  Cantaloupes 3 Small
  White port 6 Tablespoon
  Prosciutto 1⁄2 Pound, sliced wafer-thin (Parma Ham)
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Servings: 
6

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