As I promised, today I am back with an idea on how to use the home-made Goat’s Milk Ricotta from my latest post. Today’s recipe is the perfect summer appetiser, but it also works well as a palate cleanser any time of the year. It looks very elegant, but it is actually very easy to make. If you run out of Goat’s Milk Ricotta, you can also use a fresh goat’s cheese to make this. You could consider this dish like a twist on the classic Italian appetiser made with prosciutto and rockmelon and I personally think that the addition of the goat’s cheese adds both extra texture and a nice tang that contrasts very well with the sweetness of the melon and saltiness of the prosciutto. Give it a go and don’t forget to leave a comment and let me know what you think!
Prosciutto, Goat's Milk Ricotta and Rockmelon Skewers
A fresh appetiser idea, perfect for a buffet or a summer party, with all the flavours of Italy.
- 100 gms - 3.5 oz. Goat's Milk Ricotta or fresh goat's cheese
- 20 gms - 3/4 oz. pistachios blended into powder
- 1/4 rockmelon cut into 12 little balls
- 4 slices of Prosciutto cut in 3
Mix the Goat's milk ricotta with a fork to make it softer, then roll out 12 little balls (the same size as the melon balls) and keep aside.
Do this for 12 skewers.
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