Prosciutto-cantaloupe sticks

 
                        Prosciutto-Cantaloupe Sticks
 
 Recipe By     : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Hors d'Oeuvres
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         cantaloupe
      1/2  cup           slivered almonds
    1      teaspoon      ground nutmeg
    1      8 oz pkg      cream cheese -- softened
   15      slices        prosciutto ham
                         cellophane-tipped toothpicks
 
 Cut the cantaloupe in half, discard seeds and remove the rind.
 
 To fashion cantaloupe sticks, cut crosswise slices, approximately 1-inch
 wide.  Lay each slice flat and cut into long slices about 1-inch wide.  Trim
 off the curved ends and you have cantaloupe sticks.  These sticks can be cut
 to any desired length, but I suggest 3-inch pieces for convenient handling.
 
 Mix the almonds and nutmeg into the cream cheese.  Spread approximately 1
 teaspoon of the cream cheese mixture on one side of each cantaloupe stick.
 Cut a prosciutto slice in half.  Wrap a prosciutto slice around each melon
 stick and fasten with a cellophane-tipped toothpick.  Refrigerate until
 serving time.
 
 Special Hints:  Cut any leftover cantaloupe sticks into cubes and skewer
 them with a cellophane-tipped toothpick for a refreshing snack,  or toss
 them into a fruit salad.
 
 From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg.  (New
 Century Publishers, Inc. 1980.  ISBN 0-8329-0196-2)
 MC formatted by cranew@foothill.net
 
 
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