Honeydew with Speck & Rosemary Skewer Recipe Corner: Daisy to Daisies
Speck is a type of cured, lightly smoked ham. It's typically made in South Tyrol, a province in northeast Italy known for its snow-capped Dolomite mountains and strong German-Austrian influence. Although a close cousin to prosciutto crudo, speck is worthy of its own distinction when it comes to cured hams.
A classic appetizer is melon and prosciutto.
Change it up with Speck!
Try as the usual cold app or
grill it for a the more intense flavor seeker.
The ripe fruit pairs well with the salty, cured meat.
Ingredients:
Rosemary sprigs 7-8 inch long
1/2 pound Speck
3 cups cut Honeydew
Intructions: Strip the rosemary stalk to 2 inch from top leaving some greenery.
Pierce the melon with rosemary skewer.
Roll Speck around honeydew directly on grill or use a barbecue basket.
Grill on direct medium-high heat for 5 minutes on each side for a delicious treat.
Note: You can use any melon and also other types of cured meat will work too. Just be sure it’s sliced thinly enough to wrap around the melon slices.
Serve immediately or chill for a few hours until ready to serve.
Fun Toppings: Lemon or Lime wedges, balsamic glaze, maple syrup or red pepper flakes.
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