Melon Hors D’Oeuvres
It doesn’t get more classic than melon and prosciutto, but we put our own spin on this antipasto by adding paper-thin slices of freshly picked fennel. Splashed with a little…
Instructions
-
1
On a work surface, cut the cantaloupe into 20 wedges. Set aside.
-
2
Using a mandoline, shave the fennel halves into 20 thin slices. Place them in a bowl, drizzle with the vinegar and lightly season with salt.
-
3
Make 10 bundles by pairing 1 melon slice with 1 fennel slice and wrapping with a strip of prosciutto.
-
4
Make 10 more bundles with the remaining melon and fennel and wrap with the cucumber slices.
-
5
Arrange the hors d’oeuvres on a serving platter. Garnish with fennel fronds and mint.
It doesn’t get more classic than melon and prosciutto, but we put our own spin on this antipasto by adding paper-thin slices of freshly picked fennel. Splashed with a little white balsamic vinegar, the fennel brings the dish into bright, licorice-laced territory. We made these little parcels by wrapping the melon and fennel with a slice of cured ham or a cucumber ribbon for a veg-friendly option.
