Melon and Prosciutto Pouches | Juicy Eats | Cooking and Recipe Blog
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1 ripe melon (Cantaloupe, Honeydew or Gala) 

12 -15 slices of thinly sliced Prosciutto
12 (or more) chive stems, cut in half with scissors of equal length.

Lay slice of Prosciutto on cutting board. Cut in half. Scoop using a 1” melon baller cutting one edge flat so it will sit upright. Place melon ball on top of Prosciutto slice. Bring ends up around melon and pinch or twice to keep in place. Tie a piece of chive around top. Chill in Refrigerator up to one hour or until ready to serve. This is meant to be a refreshing one bite or amuse before the start of a meal.


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