Prosciutto And Melon Panino Recipes

PROSCIUTTO AND MELON (PROSCIUTTO E MELONE)

Steps:

• Prepare the cantaloupe and cut it into wedges. I find it easier to peel the cantaloupe, once you cut it. So, first, cut the cantaloupe in half. Using a spoon, remove the seeds. Then cut each half into wedges and peel them. 
• Wrap the prosciutto around the cantaloupe wedges and arrange them on a serving platter (left some wedges without prosciutto, since I had more cantaloupe to use up).
• Drizzle a little bit of balsamic glaze or quality honey (or both, if you like) If using, arrange a few basil leaves on the platter. I loved the addition of fresh basil leaves for a pop of color and freshness, but this is totally optional. 
• Serve immediately or chill for a few hours until ready to serve.

PROSCIUTTO AND MELON SOUP

Steps:

• Preheat the oven to 350 degrees F. Place the prosciutto slices on a foil-lined baking sheet. Place in the oven and bake until firm, golden around the edges, and almost crisp, about 18 minutes. Set aside and let cool.
• Place half the melon in the blender with half the tomatoes. Pulse the blender until the mixture is pureed. Pour the soup in a large bowl. Puree the remaining melon and tomatoes and add to the bowl. Add the salt and pepper.
• Ladle the soup into bowls. Crumble the cooled prosciutto crisps over the top of the soup. Sprinkle with basil and serve.

PROSCIUTTO E MELONE (ITALIAN HAM AND MELON)

Steps:

• Remove the flesh from the rind of the cantaloupe; wrap each piece of cantaloupe with a slice of the ham. Serve cold.

PROSCIUTTO AND MELON

Steps:

• Scoop out seeds from each melon half. Cut each half into 6 wedges. Remove melon skins. Add 1 slice of prosciutto to top of each wedge. Drizzle with balsamic vinegar. Add pepper, to taste.

PANINO DI PROSCIUTTO E FONTINA

Steps:

• Place 1 to 2 slices of fontina atop 1 bread slice. Top with the onions. Season with salt and pepper. Then add spinach and prosciutto. Add the remaining slice(s) of fontina. Top with the second bread slice. Brush both sides of the sandwich with the oil.
• Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.

MELON WRAPPED IN PROSCIUTTO

Steps:

• Peel and slice the gala melon into 1/2-inch semi-circle slices. Wrap a slice of prosciutto around each wedge and arrange on a platter.