An elegant dish from Ricardo that is a great addition to a Spanish tapas menu.Yield: 32
Ingredients
- 16 large endive leaves (about 2 endives)
- 1 small honeydew melon, cantaloupe or Charentais melon, peeled and cut into wedges the same length as the endives
- 16 thin slices prosciutto or serrano ham
- 2 tablespoons olive oil
- Pepper
Directions
- Preheat the grill, setting the burners to high. Place 1 melon wedge on each endive leaf. Season with pepper. Wrap tightly with 1 prosciutto slice, letting the melon and endive peek through at each end. Brush with olive oil. Grill until the prosciutto is crisp, about 3 minutes per side. If desired, cut into to 2 bite-size pieces.
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