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                      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)
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