Prosecco MelonEntertaining Skip to Recipe
|2||small ripe cantaloupes, cut in half|
|1||tablespoon lime juice|
|8||slices COLUMBUS® Prosciutto|
Peel and seed melon halves. Reserve 1 melon half for garnish. Chop remaining melon into 2-inch chunks.
Place chopped melon, lime juice and salt in blender cup. Blend until smooth. Chill until ready to serve.
Slice remaining half melon into 8 thin slices. Wrap each melon slice with 1 slice prosciutto and 1 basil leaf. Secure with cocktail pick.
In champagne flutes, pour a few tablespoons melon mixture. Fill with Prosecco. Garnish with prepared picks.