Name: Prosciutto Ruffles
Yield: 350 servings
Cuisine: French
Ingredients: Prosciutto (Trim, cut into blocks, freeze, slice thin (3 slices per portion)); 700 ea Cantaloupe Slices (Peel, de-seed, cut into thin slices, use #2 cookie cutter for rings); 1400 ea Honeydew Slices (Peel, de-seed, cut into thin slices, use #2 cookie cutter for rings); Melon Wedges (Peel, de-seed cantaloupe and honeydew into small wedges); 2 QT Olive Oil (Pure) (For Vinaigrette); OZ Salt (For Vinaigrette); OZ Black Pepper (Whole) (For Vinaigrette); 20 EA Lemons (For Vinaigrette); 30 EA Honeydews (For wedges/rings); 50 EA Cantaloupes (For wedges/rings); 6 OZ Tarragon Leaves (RTU) (Chopped for crisps); 1 EA Parsley (Italian) (Chopped for crisps); 8 OZ Garlic (Fresh Peeled) (Chopped for crisps); 2 LB Butter Solids (New) (Softened, salted, mixed with garlic/herbs for crisps); 20 EA Baguette Rolls (French) (Sliced lengthwise, applied with garlic butter, toasted, broken into rustic portions)

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Prosciutto Ruffles — Formulation & Method | CuliNect