Amuse-bouche jambon melon
Cut the melon in half, then peel and seed it. For a fancy effect, you can use an apple corer to cut out
tidy small logs of melon about 2 inches long, or you can just slice the melon as you wish. Slice the ham
in strips of about an inch wide and six inches long. Place one piece of cantaloupe on each piece of ham and
roll the ham around it. Secure with a toothpick if you wish. Keep refrigerated until serving time.
- Raw ham, such as jambon de Bayonne or prosciutto - about 6 ounces is good for one medium sized melon
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