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Prosciutto & Melon Amuse Bouche Recipe

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Prosciutto & Melon Amuse Bouche

Ingredients

Instructions

  1. CRISPY PROSCIUTTO
  2. Preheat the oven to 350°F. Line a sheet tray with parchment paper and lay out prosciutto slices, leaving a little space between. Bake for approximately 8 - 10 minutes. Allow to cool/drain completely on a wire rack over another sheet tray.
  3. MELON AMUSE BOUCHE
  4. While the prosciutto is cooking/cooling, cut the melon in half, remove the seed and then retrieve all the flesh. In a blender, puree with Monin® Rock Melon Cantaloupe Syrup and the fresh goat cheese.
  5. Filter blended mixture through a fine mesh strainer into a mixing bowl. Season to taste with salt & white pepper and refrigerate.
  6. To serve, cut or tear prosciutto into thin strips and pour 2 ounces of cold puree into a shot glass or other small serving vessel. Garnish with crisp prosciutto strips and herbs of your choice.
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Rock Melon Cantaloupe Syrup

Rock Melon Cantaloupe Syrup

$13 /EA