#classyeats

This classic Italian dish combines the sweetness of ripe cantaloupe with the salty richness of prosciutto di Parma. It's a simple yet elegant appetizer that is perfect for entertaining or as a light summer snack.

Ingredients: 1 ripe cantaloupe melon, seeded and cut into bite-sized pieces. 8 thin slices of prosciutto di Parma.

Instructions: Put the pieces of cantaloupe on a platter to serve. Tear each piece of prosciutto into a few smaller pieces. A piece of prosciutto should be wrapped around each piece of cantaloupe. Serve right away as a starter or light snack.

Prep Time: 10 minutes

Cook Time: 0 minutes

These savory chicken crepes are a delicious and elegant meal option. The tender chicken and mushroom filling is wrapped in delicate crepes and topped with a cheesy finish.

Ingredients: 1 cup cooked chicken, shredded. 1/2 cup mushrooms, sliced. 1/4 cup onion, finely chopped. 1/4 cup bell pepper, finely chopped. 1 cup milk. 1/2 cup all-purpose flour. 2 eggs. 2 tablespoons butter. Salt and pepper to taste. 1/4 cup grated cheese optional. Fresh parsley for garnish.

Instructions: In a skillet, melt 1 tablespoon of butter over medium heat. Add onions and bell peppers, saut until soft and translucent. Add mushrooms and cook until they release their moisture and brown slightly. Stir in the cooked chicken and season with salt and pepper. Set aside. In a separate bowl, whisk together eggs, milk, and flour until smooth. Heat a non-stick pan over medium heat and add a small amount of butter. Pour a ladleful of the batter into the pan, swirling to coat the bottom evenly. Cook for about 2 minutes or until the crepe sets and edges begin to lift. Flip the crepe and cook for another 1-2 minutes on the other side. Repeat with the remaining batter, adding more butter as needed. Place a portion of the chicken mixture in the center of each crepe. If desired, sprinkle grated cheese over the chicken mixture. Fold the crepe over the filling and serve hot, garnished with fresh parsley.

Prep Time: 20 minutes

Cook Time: 20 minutes