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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.

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