Layers of salty prosciutto with cold and crispy melon topped with whipped cream cheese – makes this canape delightful. The slices of prosciutto should be paper thin, so I have it cut at the deli as opposed to buying it sliced and packaged with the other cold cuts. Although prosciutto can be expensive (around $24 per pound), you are buying 12 very thin slices, which nets out to about $4 or $5 – this is actually cheaper than the packaged stuff as you are not paying for the marketing and packaging costs – definitely have it sliced at the deli while you wait – worth every penny.
Prosciutto and Melon Squares
3 oz cream cheese, whipped
6 slices of wheat bread
12 thin slices of prosciutto (Prosciutto di Parma if available)
Butter, room temperature
Lay out wheat bread on a cutting board and lightly spread butter on each slice.
Top each slice with two thin slices of prosciutto, overlapping the slices and gently press them down onto the bread slices. Place a small dollop of cream cheese on top and a small slice of melon. Cut the chive stalks on the diagonal and place along side the melon.
Cut each slice into four squares and place on platter – add fresh dill fronds to decorate the platter.