Serves 6, or a small cocktail gathering
These are fabulous for a summer party and would pair very nicely with a semi-sweet Riesling or other fragrant white. I recently had the honeydew with the Canopy Grove, Viognier.
1 ripe honeydew melon
1 ripe cantaloupe melon
1 1/2 c. crumbled feta cheese
Freshly cracked black pepper
6 thin slices of jamon Serranno or Prosciutto
Cut each melon in half and then cut each half into 3 wedges (total of 6 wedges per melon). Remove rinds. Wrap each wedge of the cantaloupe with the ham and place decoratively on serving plate. Sprinkle with pepper and drizzle with olive oil. Arrange the honeydew melon wedges on another serving plate and sprinkle with pepper, feta, and drizzle with olive oil. Voila! Beautiful and tasty..
Recipe created and submitted by Holley Browning.