Fresh Melon and Fresh Figs and Prosciutto

From Best Recipes from New England Inns

Miscellaneous Recipes

Yield: Serves 4-6

Sensational for a picnic as well as a cocktail party. --The Governor’s Inn, Ludlow, Vermont

• 1/2 ripe melon (cantaloupe or honeydew)
• 1 bunch Italian parsley, finely chopped
• 5 to 6 slices prosciutto, cut into 1-inch strips
• Freshly grated black pepper
• 1 dozen fresh figs

Peel and seed the melon. Cut into bite-sized cubes, coat each cube with freshly chopped parsley, wrap with a strip of prosciutto, and fasten with a toothpick. Grind a dusting of black pepper over prosciutto.

Wash the figs and slice in half lengthwise. Follow as for the melon, ending with a dusting of black pepper.

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