Prosciutto purses

A portable version of the traditional prosciutto and melon combination.

  • Preparation Time40 mins
  • Cooking Time10 mins
  • Serves12
  • DifficultyEasy
1 medium cantaloupe (about 450g)
1 medium honeydew (about 450g)
225g thinly sliced prosciutto (about 36 slices)
2 bunches fresh chives, blanch 36 and save remaining for garnish
1) Cut each melon in half. Gently scrape out the seeds and membrane and discard. Using a melon baller, scoop out rounds from the flesh and place in large bowl. Discard the skin.

2) Keep the prosciutto loosely covered with cling film to prevent it from drying out as you start to assemble one purse at a time. Make the purses only up to two hours ahead of serving time because the salt in the prosciutto will break down the melon.

3) Place one melon ball in the centre of a prosciutto slice, gather all sides to the top and secure with a blanched chive. It may be necessary to overlap a few pieces of prosciutto to completely wrap the melon ball. Place the finished purse, seam side down, onto a baking sheet and keep covered. Repeat with the remaining prosciutto and melons.

4) Scatter the unblanched chives onto a decorative platter. Place the prosciutto purses on top and serve.

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