Recipe

Ricotta-stuffed prosciutto and melon

You could use halved fresh figs instead of the rockmelon, if you like.

  • 15 mins preparation
  • Makes 20 Piece
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<i>Tapas Bar</i>, ACP Books

Ingredients

Ricotta-stuffed prosciutto and melon
  • 1/2 (850g) medium rockmelon
  • 5 slice (75g) prosciutto
  • 150 gram ricotta cheese
  • 1 tablespoon finely chopped fresh chives
  • 2 tablespoon finely chopped roasted walnuts

Method

Ricotta-stuffed prosciutto and melon
  • 1
    Peel rockmelon; cut lengthways into 10 slices. Cut each slice in half crossways. Cut prosciutto in half lengthways; cut each slice in half crossways.
  • 2
    Combine remaining ingredients in small bowl.
  • 3
    Spread cheese mixture over one side of each prosciutto piece. Wrap prosciutto firmly around melon. Repeat with remaining prosciutto and melon.