In a bowl, cream together cream cheese and ginger.
Put 1 teaspoon of the cream cheese mixture in the
palm of your hand and roll it around a grape, using
both palms to coat the grape completely. Place the
coated grapes on a tray lined with waxed paper and
chill for 15 minutes.
Roll the cheese-coated grapes in the pecans, coating
completely. Chill until the coating is firm.
Makes 30 grapes.
6 ounces cream
cheese, softened
2 tablespoons
finely chopped
crystallized ginger
30 green seedless grapes
1 cup pecans, toasted
lightly, cooled
completely and
chopped fine
Gingered Cream Cheese Grapes
Unifrutti of America
30-40 2-inch squares
(about 1 inch thick)
Dulcinea PureHeart
mini watermelon
1 cup Tuscan-Style
cantaloupe cut in
1/4-inch dice
1 tablespoon white
balsamic vinegar
4 strips of prosciutto
2 tablespoons thinly
sliced fresh basil
Melon-Teasers
Dulcinea
Place watermelon squares on a serving platter.
Scoop out a space in the center of each square
(a melon baller works well for this).
In a bowl, toss together diced cantaloupe and vinegar.
Spoon into the center of the watermelon squares.
Place prosciutto between double layers of paper towels
and microwave on high for 3 minutes, or until crisp.
Let cool slightly, then crumble and sprinkle over the
watermelon.
Top with basil. Makes 8-10 servings.
Tip: Use small cookie cutters to make the watermelon shapes.
