Minted Prosciutto and Melon

recipe
Prep: 10 minutes; other: 30 minutes

A quick soak in sweet wine, honey, and mint is all the melon needs--any longer and it begins to water out and dilute the flavors.

Yield:

6 servings (serving size: 4 pieces cantaloupe and 4 teaspoons marinade)

Recipe from

Oxmoor House

Nutritional Information

Calories 101
Fat 1.8 g
Satfat 0.6 g
Protein 5.3 g
Carbohydrate 14.8 g
Fiber 0.1 g
Cholesterol 8 mg
Iron 0.7 mg
Sodium 276 mg
Calcium 16 mg

Ingredients

1/2 cup sweet Italian sparkling white wine (such as spumante) or sparkling white grape juice
1 tablespoon minced fresh mint
1 tablespoon honey
24 (1 1/2-inch) cubes ripe cantaloupe
6 very thin slices prosciutto (about 3 ounces), cut lengthwise into 4 strips

Preparation

1. Combine first 4 ingredients in a large bowl, tossing gently to coat. Cover and chill 30 minutes.

2. Remove cantaloupe, reserving marinade. Wrap cantaloupe pieces with prosciutto; secure each with a wooden pick. Serve with marinade for dipping.

Note:

Ana Kelly,

Oxmoor House Healthy Eating Collection

June 2006
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