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Melon and mozzarella finger food

updated

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Ingredients for 1 servings:

  • 1 cantaloupe melon(s)
  • 20 balls of mini mozzarella
  • 5 slices of Parma ham
  • 2 tsp, heaped pesto
  • possibly olive oil
  • 20 basil leaves
  • possibly pepper from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for the buffet

Halve the melon, remove the seeds, and use a melon baller to scoop out 20 half-spheres from the flesh. Drain the mozzarella thoroughly, slightly straightening one of the rounded edges. Cut the Parma ham into thin strips. Place one half-sphere of melon and one ball of mini mozzarella together, then wrap a strip of ham in the middle. Place the balls on finger-food spoons, each with a basil leaf, and drizzle with a little pesto, thinning it with oil if desired. Season with freshly ground pepper to taste. Tip: The leftover fruit can be pureed to make a melon soup or smoothie.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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