Prosciutto-Wrapped, Minted Melon

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.

Proscuitto wrapped melon with mint

 

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!

Prosciutto wrapped melon

Ingredients:

  • 1 1/2 pounds of your favorite melon
  • 8 slices prosciutto
  • 1 bunch fresh mint, washed and dried

Preparation:

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!)

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