- Servings: 4-6
|3 cups||Cubed Green Honeydew Melon|
|4||Large, thin slices prosciutto|
|½ cup||Fresh Shredded Parmesan Cheese|
|2 Tbsp||Fig or Apricot Jam|
|Sliced Almonds, use the ones that are whole slices-like fingernails|
|1 Tbsp||Balsamic Vinegar or White Balsamic Vinegar, optional|
Puree melon in food processor until smooth.
Transfer to bowl and reserve.
Preheat oven to 400 degrees.
Cut each slice of prosciutto in half lengthwise.
Spread cheese down one side of each piece.
Roll tightly from long side (should be long and thin).
Coat a large baking sheet with non-stick spray (or use silpat).
Cut each roll into 2-3 pieces.
Bend and shape to resemble gnarled, crooked fingers and slightly flatten one end of each.
Arrange on baking sheet and bake at 400 degrees for 8-10 minutes, or until slightly crispy.
Cool fingers and spread a bit of jam on the flattened ends
Press a sliced almond to the jam to resemble a pointy fingernail.
Swirl balsamic vinegar into melon puree (if desired*), and serve with the fingers as a dip.
*The addition of vinegar to the melon puree is optional, both versions are delicious.