Melon balls wrapped with prosciutto then threaded onto skewers make an impressive plate of appetizers.
Makes 4 skewers
Ingredients:
16 cantaloupe melon balls, 1 inch
16 pieces honeydew melon balls, 1 inch
16 slices prosciutto
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon crushed red pepper
2 tablespoons fresh mint,, thinly sliced
Instructions:
Wrap each melon ball with a piece of prosciutoo. Thead 4 Cantaloupe and 4 honeydew melon balls alternately on skewer, arrange on plate and drizzle with lime dressing.
For lime dressing
Combine juice, oil, mint and pepper, stirring with a whisk.
Terri's Tips:
For small melon balls, use a strip of prosciutoo about 2 inches long and about 1 inch wide. Makes strips longer for larger melon balls.
Serve as a salad by plating 1 cup salad greens on each of 4 salad plates, top with 4 of each melon balls and drizzle with lime dressing