Recently, when hosting a morning coffee for a friend’s baby shower, these refreshing melon wedges were the perfect prelude to the brunch buffet. Simply slice the melon from either a cantaloupe or honeydew, wrap a strip of prosciutto around each wedge. Layer into individual sherbet compotes, spritz with champagne of your choice, and garnish with julienned fresh mint.
I also incorporated this idea into my herb garden dinner party as an hors d’oeuvre. I placed one melon ball into individual soup spoons and passed them as hors d’oeuvres. EnJOY!
you will need…
(yield: 2 dozen)
1 honeydew melon (peeled, halved, seeded & sliced into small wedges)
1 3-ounce package prosciutto (cut into 1” strips)
1 bottle good champagne
fresh mint, julienned (roll mint like a cigar and thinly slice)