Reviewed: Jun. 3, 2011

With Prosciutto Ham being so expensive here in Thailand where I live, I didn't want any to go to waste. So rather than wrap each melon ball individually, and maybe not get to use the little bits of ham leftover, I used Bamboo skewers to make Prosciutto e Melone Kebabs! I uploaded my picture. I think it looks great, for a first attempt.

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2 users found this review helpful

Reviewer:

mallmagician

Cooking Level: Beginning

Home Town: Macclesfield, Cheshire, England, U.K.

Reviewed: Jul. 6, 2010

Delicious! We chopped the mint very finely and tossed it with the lime in with the melon (used cantelope). Got lovely prosciutto di Parma which was less salty than others, and had a subtle rich flavor. Trimmed off fat. Followed another users advice and made a balsamic reduction into which we added ground anise, black pepper and a little chile oil for a slow and surprising heat to counter all the sweet. Then, to continue with the Meditteranean theme, served alongside of Black figs paired with a locally made goat cheese (very delicate and chewy without the pungent goat flavor) and homemade crispy sweet potato fries. Yummy!!!

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67 users found this review helpful

Reviewer:

GoshgollyMissMolly

Cooking Level: Expert

Home Town: Wayland, Massachusetts, USA

Living In: San Anselmo, California, USA

Reviewed: Jun. 14, 2010

I love these but you need GOOD prosciutto! If it is too salty it ruins the dish.

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2 users found this review helpful

Reviewer:

dier1978

Reviewed: Jan. 20, 2010

One of my personal favorites. I use cantaloupe and drizzle with a balsamic reduction. It is always a hit.

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2 users found this review helpful

Reviewer:

JF&B

Cooking Level: Expert

Home Town: Sioux Falls, South Dakota, USA

Living In: Anaheim, California, USA

Reviewed: Oct. 16, 2009

I don't like it with honeydew melon. Tried it with the cantaloupe like others suggested. So yummy. Guests gobbled them up. You can really play with the presentation. I do a melon ball with a prosciutto bundle on a tooth pick or just sliced in cubed and wrapped in the prosciutto. Minus the honeydew i would give this recipe 5 stars.

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3 users found this review helpful

Reviewer:

PAINTNMYNAILS

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Santa Rosa, California, USA

Reviewed: Jul. 19, 2009

A bumped-up version of a classic breakfast recipe I've had in Germany a few times. Pretty good. It's been well-recieved the couple times I've made it.

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2 users found this review helpful

Reviewer:

GRECKLE

Cooking Level: Intermediate

Living In: Annapolis, Maryland, USA

Reviewed: May 18, 2008

If I ever make these again I will use imported prosciutto. I didn't care for the taste of the Boar's Head. Great appetizer for an Italian themed dinner!

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10 users found this review helpful

Reviewer:

Deb

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Mar. 6, 2008

I had this at a gathering and just HAD to look up the recipe. I actually had it with cantelope. WONDERFUL! I will be making this as an appetizer when I have guests over. YUUUMMM!

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7 users found this review helpful

Reviewer:

Beara

Cooking Level: Intermediate

Home Town: Wichita Falls, Texas, USA

Reviewed: Oct. 10, 2007

Lovely sweet and salty flavor, Colors look lovely together and was unique on the appetizer tray. Thank you!

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1 user found this review helpful

Reviewer:

KATYPI

Cooking Level: Intermediate

Reviewed: Apr. 18, 2007

I have made these several times and have never been disappointed. Plus, they are different enough to impress others with their appearance and contrast in flavors. Highly recommended.

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4 users found this review helpful