Refreshing Prosciutto and Melon Recipe
Introduction
This refreshing prosciutto and melon appetizer perfectly balances sweet and salty flavors. It’s a simple yet elegant dish ideal for warm weather gatherings or a light snack.
Ingredients
- 1 cantaloupe (seeded and cut into 12 wedges)
- 6 ounces prosciutto (12 slices)
- 2 tablespoons balsamic glaze (more to taste)
- 6 leaves basil (torn, optional)
Instructions
- Step 1: Remove the flesh from the rind of the cantaloupe and cut it into 12 wedges.
- Step 2: Wrap each wedge of cantaloupe with a slice of prosciutto.
- Step 3: Arrange the wrapped wedges on a platter, drizzle with balsamic glaze, and sprinkle torn basil leaves on top if using. Serve cold.
Tips & Variations
- Choose a ripe cantaloupe for the best sweetness and juiciness, enhancing the contrast with the salty prosciutto.
- Try substituting basil with fresh mint or arugula for a different herbal note.
- Use a high-quality aged balsamic glaze to add a rich, tangy flavor.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 24 hours. For best flavor and texture, avoid wrapping too far in advance, as the melon may release juices and soften the prosciutto. Serve chilled after removing from the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of melon for this recipe?
Yes, honeydew or even watermelon can be used as alternatives, but cantaloupe’s sweetness and texture work best with prosciutto.
Is it necessary to use balsamic glaze?
The balsamic glaze adds a sweet and tangy finish that complements the flavors well, but it can be omitted or substituted with a drizzle of honey or lemon juice if preferred.
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Refreshing Prosciutto and Melon Recipe
- Total Time: 10 minutes
- Yield: 12 servings 1x
Description
A refreshing and elegant appetizer featuring sweet cantaloupe wedges wrapped in savory prosciutto, drizzled with tangy balsamic glaze, and garnished with fresh basil leaves. Perfect for warm weather gatherings or as a light starter.
Ingredients
Cantaloupe
- 1 cantaloupe, seeded and cut into 12 wedges
Meat
- 6 ounces prosciutto (12 slices)
Extras
- 2 tablespoons balsamic glaze (more to taste)
- 6 basil leaves, torn (optional)
Instructions
- Prepare the cantaloupe: Remove the flesh from the cantaloupe rind carefully and cut it into 12 even wedges to ensure uniform serving sizes and presentation.
- Wrap with prosciutto: Take each cantaloupe wedge and wrap it with one slice of prosciutto, making sure the prosciutto adheres well to the melon for a balanced flavor.
- Arrange and garnish: Place the wrapped wedges neatly on a serving platter. Drizzle evenly with balsamic glaze to add a sweet and tangy finish, then sprinkle torn basil leaves over the top for a fresh aromatic touch. Serve chilled for the best taste experience.
Notes
- Use a ripe cantaloupe for natural sweetness to complement the salty prosciutto.
- Balsamic glaze can be adjusted to taste or substituted with aged balsamic vinegar for a less thick finish.
- The fresh basil is optional but adds an herbaceous flavor and visual appeal.
- Serve immediately or keep chilled for up to 2 hours before serving to preserve freshness.
- For a twist, you can substitute basil with mint leaves.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian
Keywords: prosciutto, cantaloupe, melon, appetizer, balsamic glaze, basil, no-cook, Italian appetizer
