Prosciutto-Cantaloupe Sticks

* Exported from MasterCook *

Prosciutto-Cantaloupe Sticks

Recipe By : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Hors d'Oeuvres

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large cantaloupe
1/2 cup slivered almonds
1 teaspoon ground nutmeg
1 8 oz pkg cream cheese -- softened
15 slices prosciutto ham
cellophane-tipped toothpicks

Cut the cantaloupe in half, discard seeds and remove the rind.

To fashion cantaloupe sticks, cut crosswise slices, approximately 1-inch
wide. Lay each slice flat and cut into long slices about 1-inch wide. Trim
off the curved ends and you have cantaloupe sticks. These sticks can be cut
to any desired length, but I suggest 3-inch pieces for convenient handling.

Mix the almonds and nutmeg into the cream cheese. Spread approximately 1
teaspoon of the cream cheese mixture on one side of each cantaloupe stick.
Cut a prosciutto slice in half. Wrap a prosciutto slice around each melon
stick and fasten with a cellophane-tipped toothpick. Refrigerate until
serving time.

Special Hints: Cut any leftover cantaloupe sticks into cubes and skewer
them with a cellophane-tipped toothpick for a refreshing snack, or toss
them into a fruit salad.

From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg. (New
Century Publishers, Inc. 1980. ISBN 0-8329-0196-2)
MC formatted by cranew@foothill.net


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