italian appetizer duo

whenever i have an italian dinner party, i almost always include these two appetizers in my menu - prosciutto e melone & caprese. there is really no "cooking" involved, and it is more like a fun arts/craft project! here is how i prepare prosciutto e melone and caprese.

prosciutto e melone:
typically cantaloupe is used for prosciutto e melone, but i am using watermelon, cantaloupe, and honeydew melon.

prosciutto e melone:
carefully tear off parsley leaves from the stem.

prosciutto e melone:
if stem is too thick, carefully split in half lengthwise.

prosciutto e melone:
blanch stems in boiling water for 5-10 seconds then quickly cool in cold running water.

prosciutto e melone:
blanched parsley stems

prosciutto e melone:
scoop out melon balls using a melon baller. i am using a round tablespoon here.

prosciutto e melone:
carefully lay a sheet of prosciutto on a work surface and cut it in half lengthwise if it is too wide.

prosciutto e melone:
place a melon ball in the center.

prosciutto e melone:
then carefully lift and bring the ends together and tie with blanched parsley stem. trim the stem as necessary.

prosciutto e melone.

caprese:
large basil leaves, ciliegine and cherry tomatoes.

caprese:
pierce thru bottom of basil leaf (from back to front) with a bamboo stick.

caprese:
skewer cherry tomatoes and ciliegine onto bamboo stick.

caprese:
season with salt and pepper.

caprese:
stack basil leaves, roll and chiffonade (cut into thin strips).

1. add parsley leaves to prosciutto e melone for decoration.
2. drizzle some balsamic vinegar and olive oil over caprese and garnish with basil strips.

Italian appetizer duo

ingredients:
prosciutto e melone:
watermelon
cantaloupe
honeydew melon
prosciutto

caprese:
ciliegine (cherry-sized fresh mozzarella cheese)
cherry tomatoes
basil leaves
balsamic vinegar
olive oil
salt and pepper
thin bamboo sticks

direction:
see photos.