RECIPE: Mini Melon Cups with Crispy Prosciutto

RECIPE: Mini Melon Cups with Crispy Prosciutto By Christine Pittman of Cook the Story The March featured recipe in the Columbia Crest “Grand Pairings” series is Mini Melon Cups with Crispy Prosciutto. For such a quick and easy appetizer, these melon cups play with a lot of flavors. The melon is sweet and light. Lemon and lime add tang. Cilantro brings some herbiness. The crispy prosciutto on top smoothes it all together with a salty meaty taste. And everything is contained in a crunchy mouthful of phyllo. These little bites bring out the melon and citrus aromas in the Columbia Crest 2012 Grand Estates Pinot Gris Washington State wine. The vibrant flavors of the melon cups are a perfect match for this vibrant Pinot Gris. Serves 4-­‐6, Prep Time: 10 minutes, Cook Time: 6 minutes Ingredients: ½ cup finely chopped cantaloupe ½ cup finely chopped honeydew melon 2 tsp. chopped fresh cilantro ½ tsp. lemon juice ½ tsp. lime juice 1 tsp. olive oil 3 thin slices of prosciutto (approx. 1 oz.) 1 packet of 15 mini pre-­‐baked fillo shells Instructions: 1) In a medium bowl combine the cantaloupe, honeydew, cilantro, lemon and lime juice. 2) Warm the olive oil in a medium skillet over medium-­‐low heat. Add the prosciutto in a single layer. Cook, flipping occasionally until it has darkened and crisped in places. Transfer to a plate lined with kitchen towel to drain. Chop finely. 3) Arrange the fillo cups on a serving plate. Spoon the melon mixture into the cups. Top with the chopped prosciutto. ©2014 COLUMBIA CREST WINERY, LTD., PATERSON, WA 99345