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so easy, a kid…

When deciding what to serve for an appetizer party, it is important to think of all the various components:

hot and cold
meat and vegetarian
rich and mild
complex and easy-breezy
color on the table (you need to be careful that everything is not dark and brown)

I put out only four items for the Blog Anniversary Party, which is at least 3 less than I normally do. Taking that into consideration – all the above factors were especially important to keep in mind.

Here is what I offered and what purpose each served for the buffet:

Italian Guacamole with Cibatta Chipscold, vegetarian,  mild, colorful, easy-breezy, and diet friendly

Bacon Lollipopshot, meat, rich, complex, although lacking in color

Lamb Merguez Flatbreadhot, meat, rich, colorful, complex

Prosciutto, Melon, and Bocconcini Picks – cold, meat, mild, colorful, and exceptionally easy-breezy

(can be made vegetarian – substitute an heirloom cherry tomato for the prosciutto on half,  or all, of the picks)

The importance of having at least one easy-breezy recipe included on a party buffet can not be overemphasize. 

As the hostess, you need to know that there is at least one recipe that is no fail, no cook, and if all else falls apart, you could get your kid or spouse to complete it for you without too much direction. 

This recipe is exactly that, keep it in your repertoire!

Prosciutto, Melon, and Bocconcini Picks

1 ripe cantaloupe melon
Zest and juice of 1 lime
4 -ounces thinly sliced Prosciutto di Parma
12-ounce container fresh marinated brocconcini (cherry-size mozzarella cheese balls)

Cut the melon in half and remove the seeds. Using a melon baller, scoop out the melon into balls. Place melon balls in a bowl and toss with lime zest and juice.

Use a very sharp knife to cut each slice of prosciutto into 4 long strips. Make a ruffle or a layered ribbon of each strip (see photo).

Pierce through a melon ball with a bamboo pick or toothpick, then add a prosciutto ruffle, and one mozzarella ball. Repeat with all remaining melon balls, prosciutto ruffles, and mozzarella balls.  Arrange picks on a platter and refrigerate until ready to serve.

Makes about 30 


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