IngredientsCANTALOUPE PROSCIUTTO MINT STICKS
2 slices of Prosciutto
1 bunch of Mint
Using a melon baller make 20 round balls, slice prosciutto in to ½ inch squares, and pinch off 20 small mint leaves. Put the prosciutto on top of a ball, then the mint and then put a small stick though the 3 pieces. Arrange on a platter and serve.
ENDIVE AND RADISH SPROUTS
4 Heads of Endive
8 oz of Philly Italian Herb Cream Cheese
1 Bunch of Radish Sprouts
Chill endive in cold water for at least 2 hours in ref to make them crisp. Dry off endive with paper towel. Spread 1 tablespoon of cream cheese on one end of endive, sprinkle radish sprouts on top. Arrange on platter and serve.
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SHRIMP WRAPPED IN SNAP PEA
20 Shrimp cooked and peeled
20 Snap Peas blanched
½ cup of Ketchup
1 tablespoon of prepared Horseradish
1 teaspoon of lemon juice
20 tooth picks
Mix ketchup, horseradish and lemon juice. Put a dab of sauce on the top of shrimp, wrap it with a snap pea and put a tooth pick though it. Arrange on a platter and serve.