Crispy Prosciutto Watermelon Poppers
Recipe courtesy of Chef Pam Smith, RDN
Sponsor: National Watermelon Promotion Board
Serves: 24 hors d’oeuvres
- 1 ea Watermelon, ripe, rind trimmed off
- 4 oz Goat cheese, softened
- 1 Tbsp Citrus spice or lemon zest and black pepper
- 24 very small Fresh basil leaves (tear, if needed)
- 12 thin Slices prosciutto
- 1 Tbsp Extra-virgin olive oil
- 2 Tbsp Balsamic syrup
- 1 tsp Creole seasoning
- 3 Tbsp Finely minced fresh herbs, finely minced (such as mint, flat leaf parsley, or basil)
- 1 ea Lemon, zested
- Cut 24 perfect 1 ½-in cubes of watermelon. Lay out on paper toweling to dry.
- In a small bowl, combine the softened goat cheese with the citrus spice and mix well. Place goat cheese mix in a pastry bag fitted with a small round tip.
- Scoop a small pea-sized hole in each watermelon cube using a tiny spoon. Pipe goat cheese mix into the holes in the melon cubes. Place a basil leaf on the top of the cheese on each piece of watermelon, and then refrigerate the cubes for 15 minutes.
- Lay out the prosciutto slices on a cutting board and cut slices in half lengthwise. Place a filled melon cube on one end of half a prosciutto slice. Roll and tightly wrap, using the prosciutto to hold in the goat cheese. Chill for at least 30 minutes.
- When ready to serve, remove the watermelon “poppers” from the refrigerator. Heat the olive oil over medium-high heat in a nonstick skillet. Add the watermelon cubes in batches to sear the prosciutto and warm through. You may also place them on a sheet pan and broil to crisp the prosciutto.
- To serve, place the “poppers” on a plate and drizzle with the balsamic syrup. Place a bamboo pick in each cube and plate for service
- Sprinkle with the Creole seasoning and garnish with fresh herbs and lemon zest.