Prosciutto Wrapped Melon Balls

"Delicious! We chopped the mint very finely and tossed it with the lime in with the melon (used cantelope). Got lovely prosciutto di Parma which was less salty than others, and had a subtle rich flavo..." See morer. Trimmed off fat. Followed another users advice and made a balsamic reduction into which we added ground anise, black pepper and a little chile oil for a slow and surprising heat to counter all the sweet. Then, to continue with the Meditteranean theme, served alongside of Black figs paired with a locally made goat cheese (very delicate and chewy without the pungent goat flavor) and homemade crispy sweet potato fries. Yummy!!!"

"I used the mint only as a garnish and secured the proscuitto with a tootpick. Also, used a combination of cateloupe and honeydew melon balls. Loved the sweet/salty combination...." See more"

"I tried this recipe for New Year's Eve. The preparation was easy (although it took longer than I thought to cut the proscutto and wrap the melon balls) and the taste was good but by the time I served ..." See moreit to my guests it had gotten soggy even though it had been in the fridge. I would suggest serving this asap after preparing."