My best friend’s birthday was Memorial Day weekend and of course, I decided to have people over before going out for the celebration.  Trying to figure out what to have for cocktails and snacks, I decided on keeping it simple with: champagne, melon appetizers and cupcakes.  

Flipping through my Food Network Magazine while in Amelia Island, I discovered an amazing appetizer idea that I’ve never made or tried before: prosciutto and melon.  I only did cantaloupe instead of honeydew and cantaloupe and it was a hit!  

Melon and Prosciutto Recipe (Food Network Magazine)
2 lemons – juiced plus 3 tsp zest
2 tsp honey
salt & pepper
6 tbsp EVOO
6oz sliced prosciutto
1/2 cantaloupe, peeled and cut into 1-inch wedges
1/2 honeydew, peeled and cut into 1-inch wedges
15 mint leaves, torn

In a small bowl, combine the lemon juice, zest, honey and 1/2 tsp each of salt & pepper; whisk in the EVOO

Drape the prosciutto onto each melon slice and drizzle with the lemon vinaigrette.  Sprinkle the mint leaves on top and season with a pinch of salt.

YUM!