| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 1 hr |
| Cook: | 5 min |
| Yield: | 36 purses, 12 servings |
Ingredients
- 1 medium cantaloupe (about 3 pounds)
- 1 medium honeydew (about 3 pounds)
- 1 1/2 pounds thinly sliced prosciutto (about 36 slices)
- 2 bunches fresh chives, blanch 36 and save remaining for garnish
Instructions
- Working with 1 melon at a time, cut in 1/2. Gently scrape out seeds and membrane and discard. Using a melon baller, scoop out rounds from flesh and place in large bowl. Discard skin.
- Keep the prosciutto loosely covered with plastic wrap to prevent them from drying out as you start to assemble 1 purse at a time. Place 1 melon ball in the center of a prosciutto slice, gather all sides to the top and secure with a blanched chive. It may be necessary to overlap a few pieces of prosciutto in order to completely wrap the melon ball. Place finished purse, seam side down onto a baking sheet and keep covered. Repeat with remaining prosciutto and melons. Can make it only up to 2 hours ahead of time because the salt in the prosciutto will break down the melon.
- Scatter the chives onto a decorative platter. Place prosciutto purses on top and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 127 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 13 g |
| Cholesterol | 32 mg |
| Sodium | 1231 mg |
Reviews
I found this recipe very frustrating when trying to put the purses together. Once I was able to figure out how to cover them completely, I had a hard time securing with the chives. Once all was said and done, the end product made a great presentation, and was loved by everyone at the party.
quick easy and very tasty
In Italy, these are served as appetizers Or after a
meal – to ‘cleanse’ the palate.
meal – to ‘cleanse’ the palate.