Recipe courtesy of Food for Thought Catering
These are so pretty...you almost don't want to eat them! You'll love the bright colors, the sweet and salty complex taste and the fresh approach to taking a "bite" as they are passed around the party.
Servings: Makes 20–24
Ingredients
Directions
Heat oven to 350°. Place prosciutto on cookie sheet until surface is covered. Bake in oven until crispy, 15 to 20 minutes.
Slice open cantaloupe, remove seeds. With a melon baller, scoop out round "balls" of melon. Insert lollipop stick into the underside/bottom of each melon ball, trying to keep the smooth, round side of the ball facing up for the garnish. Garnish with black pepper.
When the prosciutto is crispy, remove from oven. Let cool, and then chop into a tiny pieces for a garnish. Sprinkle on top of lollipops and serve immediately.
Slice open cantaloupe, remove seeds. With a melon baller, scoop out round "balls" of melon. Insert lollipop stick into the underside/bottom of each melon ball, trying to keep the smooth, round side of the ball facing up for the garnish. Garnish with black pepper.
When the prosciutto is crispy, remove from oven. Let cool, and then chop into a tiny pieces for a garnish. Sprinkle on top of lollipops and serve immediately.
Published 10/15/2009
