1/2 small honeydew melon, cantaloupe or Charentais melon, peeled and cut into wedges the same length as the endives
16 thin slices prosciutto or Serrano ham
2 tablespoons (30 ml) olive oil
Pepper
Preparation
Preheat the grill, setting the burners to high.
Place 1 melon wedge on each endive leaf. Season with pepper. Wrap tightly with 1 prosciutto slice, letting the melon and endive peek through at each end. Brush with olive oil. Grill until the prosciutto is crisp, about 3 minutes per side. If desired, cut into to 2 bite-size pieces.
Description
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