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Melon Ball Appetizer Recipe

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This recipe for Melon Ball Appetizer, by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pauline FitzPatrick
Added: Saturday, July 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Cantaloupe, ripe
1 Honeydew, ripe
1 sm Watermelon, ripe
1 container small Mozzarella balls
6 slices Proscuitto
Bunch Basil (Chiffonade)
Melon juice vinaigrette
EVOO
S & P

Directions:
Directions:
Using a small melon baller, use all of the melons and place balls into a bowl. Reserve all melon juice and place in an additional bowl. Set juice aside.

Add the mozzarella balls to the melon balls.

Remove excessive fat from proscuitto and slice into a chiffonade, along with the basil. Bunch the proscuitto into a rolled stack and slice into very thin "ribbons." Do the same with the basil. Stack leaves on top of each other, roll up and slice into ribbons.

Add the proscuitto and basil to the melon and mozzarella balls just prior to serving.

Mix well.

To the reserved juice, add a small amount of EVOO and salt and pepper to taste. If desired a dash of lemon juice may also be added.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
I have never cared for the addition of lemon juice. Follow your taste buds!!

 

 

 

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