|Prosciutto Wrapped Fruit on Parma Snow
Prosciutto Wrapped Fruit on Parma Snow (an update of the recipe of the same name)
This is a fabulous appetizer showcasing two of Italy’s finest products – Prosciutto di Parma and Parmigiano Reggiano.
16 large bite-sized cubes of ripe cantaloupe - or 4 fresh figs or kiwis
8 thin slices Prosciutto di Parma
4 oz Parmigiano Reggiano
4 tsp unsalted butter (preferably Parmigiano Reggiano Butter, available at Tony’s)
4 tsp extra virgin olive oil
Cut cantaloupe into large bite-sized cubes, or quarter fig or kiwis to make 16 pcs. If using kiwi, remove the white core on each wedge. Cut Prosciutto di Parma slices in half lengthwise to make 16 narrow sheets for rolling. Roll prosciutto around each piece of fruit.
Grate Parmigiano Reggiano with a microplane to create fluffy cheese snow. Grate directly onto a black serving platter, shaking the platter to cover the platter with the cheese.
Heat butter and oil together in a saute pan over medium heat. Add prosciutto-wrapped fruit wedges and cook on two sides to brown and heat the fruit through. Transfer warm to cheese covered platter and serve immediately with toothpicks, rolling the wraps in the cheese snow before eating. Serves 4