What is COOKING IN HEELS all about?

COOKING IN HEELS is a comic and practical cookbook blog for the modern Glamazon learning her way around the kitchen.


How do you know when something is right? Like a relationship, or a singular moment, or a person in your life...

It just feels right-- that's when you know.

Whether it's the yang to your yin, the Cheech to your Chong, the Jack to your Jill, the following recipe is one of the oldest appetizers in the book of food: Prosciutto and Melon.

This perfect blending of salty and sweet is nothing short of perfection-- it just feels right.
  • 1 package of Prosciutto
  • 1/2 melon

Some restaurants plate this dish with long crescents of melon slices and throw some pieces of Prosciutto on top. This requires the eater to use their fork and knife-- which is not what I consider finger food.

I prefer to cut my melon in long, narrow, uniform chunks to create a modern appetizer plate.

I cut each piece of Prosciutto in half and wrap each smaller piece around the melon, securing it with a toothpick.

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