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A Light Summer Appetizer Plate

July 18, 2010

What’s better to cool off during the summer than a MELON, PROSCIUTTO, AND CHEESE STRAW APPETIZER PLATE

Cut the the melon (cantelope) in half and then in half again. Remove the seeds and then cut away the melon getting as close to the base as possible without going into the rind. From here cut into 3/4 to 1 inch strips. Wrap a thin slice of prosciutto around the melon and put a skewer of toothpick to hold together. I add some spicy cheddar cheese straws to compliment the sweetness of the melon and curried meat.

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