25
1 cup dried cranberries, rough chopped
½ cup toasted nuts, chopped (walnuts, pecans)
Preheat oven to 350 degrees and place nuts on
baking sheet. Toast nuts for 8-10 minutes, being
careful not to burn them. Remove nuts, set aside,
and let cool completely. Finely chop cranberries
and cooled nuts and mix together.
Place cranberry and nut mixture onto a work
surface or shallow dish wide enough to roll the
goat cheese log around. Press log into mixture,
roll, and cover all sides. Place on serving platter
and serve with crackers of your choice. Garnish
with whole nuts and cranberries.
Dried Cranberry & Nut Topping
Prosciutto-wrapped
Honeydew Melon
Carefully remove outer rind from melon. Cut
melon in half and remove seeds. Use melon baller
to make balls. Place mint around melon balls,
wrap with prosciutto to cover completely, and
secure with toothpicks or skewers. Serve chilled
and right away.
yield: 24 servings
1 small melon (honeydew or cantaloupe)
¼ pound prosciutto, very thinly sliced
24 mint leaves, small
I've turned an Italian classic into a fun visual hors d'oeuvre. I
like to place it on the end of a fork, standing up, in a wheat
grass flat. It can be wrapped and placed on a pick as well.
