Fresh Melon and Fresh Figs and Prosciutto
Yield: Serves 4-6
Sensational for a picnic as well as a cocktail party. --The Governor’s Inn, Ludlow, Vermont
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- 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
Instructions: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.