This is a delicious and makes beautiful hors d'oeuvres! It's very elegant, but it only takes minutes to create. (And both my kids love it!)
The bright green mint leaf adds an incredible freshness to each bite! While my boys found it interesting that there was a leaf in their food, both left the mint on their plate. Fine. If you've got fussy eaters in your house, it's a good idea to leave some melon plain.
Cantaloupe is delicious in September, but here's a suggestion: if you're lucky enough to find a Galia melon, get it! Most ripe melon in this recipe would be a great snack to have ready when guests arrive for your Labor Day soiree!
- 1 1/2 pounds of your favorite melon
- 8 slices prosciutto
- 1 bunch fresh mint, washed and dried
Serves 4 (makes approximately 2 1/2 dozen pieces)
To prepare the melon, cut off about 1/2 inch from both the ends. Remove the skin with a knife and cut the flesh into about one-inch cubes.
Gently tear each prosciutto slice into thirds and remove the mint leaves from their stems. On a clean, flat surface, place a melon cube in the middle of a piece of prosciutto. Lay a mint leaf on top of the melon and cover with the prosciutto, using a tooth pick to hold it all together.
(Obviously, go toothpickless if you can't trust your little ones with them!)