Ricotta-Stuffed Prosciutto And Melon Recipe

Sep 13, 2013 11:30 am

Meat, fruit and cheese together in one tasty bite

Ricotta cheese is the perfect ingredient to divide the dependable prosciutto and melon combination.
Ricotta cheese is the perfect ingredient to divide the dependable prosciutto and melon combination.
 

When it comes to the basics, look no further than a cookbook by renowned Test Kitchen master Pamela Clark. Her simple, triple-tested recipes are delicious and genuinely foolproof, two things you'll want when tackling homemade tapas. This no-cook recipe for classic prosciutto and melon is updated with the simplest stuffing of all — a smear of creamy ricotta cheese. 

Reprinted with permission from Tapas

Servings: 20 pieces

Ingredients

1/2 cantaloupe
5 slices prosciutto (about 2 ounces)
1/3 cup ricotta cheese
1 tablespoon finely chopped fresh chives
2 tablespoons finely chopped toasted walnuts
Directions: 
  1. Peel cantaloupe; cut lengthways into 10 slices. Cut each slice in half crossways.
  2. Cut prosciutto in half lengthways; cut each slice in half crossways.
  3. Combine remaining ingredients in small bowl.
  4. Spread cheese mixture over one side of each prosciutto; wrap prosciutto firmly around melon.

Check out these prosciutto recipes on Food Republic:

Level of Difficulty: 
Easy
Prep Time: 
30 minutes
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