Main content

Prosciutto Purses


  • 1 medium Rockmelon about 3 pounds

  • 1 medium Honeydew Melon about 3 pounds

  • 1.5 lb thinly sliced prosciutto about 36 slices

  • 2 bunches fresh chives blanch 36 and save remaining for garnish


  • 1.

    Working with 1 melon at a time, cut in 1/2. Gently scrape out seeds and membrane and discard. Using a melon baller, scoop out rounds from flesh and place in large bowl. Discard skin.

  • 2.

    Keep the prosciutto loosely covered with plastic wrap to prevent them from drying out as you start to assemble 1 purse at a time. Place 1 melon ball in the center of a prosciutto slice, gather all sides to the top and secure with a blanched chive. It may be necessary to overlap a few pieces of prosciutto in order to completely wrap the melon ball. Place finished purse, seam side down onto a baking sheet and keep covered. Repeat with remaining prosciutto and melons. Can make it only up to 2 hours ahead of time because the salt in the prosciutto will break down the melon.

  • 3.

    Scatter the chives onto a decorative platter. Place prosciutto purses on top and serve.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings