Planning a picnic? (National picnic day is April 23rd, by the way…) How about a spring gathering in the garden?
Either way, you can totally heat the day with these amazing bites. Cured prosciutto and fresh, juicy melon provide the perfect backdrop for the mild burn of habanero peppers. Oh – and just to draw out the flavor a little more, we’ve mixed it with some balsamic.
The result is freaking amazing and these cocktail skewers are certain to be the hit of any party they attend. Indeed, it’s almost worth having a party so you can make and share them.
That said, you may need to warn the kids – habaneros may not be hot for Mad Dog lovers, but these totally delicious looking appetizers will blow their heads off.
And, in case you’re looking for the right drink pairing… it’s Champagne all the way!
1 tablespoon Mad Dog 357 Habanero Pepper Puree
1 tablespoon Balsamic vinegar
1 large Cantaloupe melon, cut into cubes
3 ounces Prosciutto, torn into strips
Cocktail skewers or disposable cocktail forks, for assembling and serving
In a small bowl, mix the Mad Dog 357 Habanero Pepper Puree with the balsamic. Stir until well combined, then set aside.
Lay the cantaloupe chunks on a baking sheet (or otherwise-protected work surface), placing them quite close together. Brush the Mad Dog balsamic mix onto to the tops of each piece, trying to distribute it evenly.
Thread the prosciutto strips onto the cocktail skewers, followed by the Mad Dog-coated melon.
Pack into a picnic box, right side up (to keep all the Mad Dog goodness on the melon and to allow it to soak into the prosciutto) – or serve on a platter.