Description
This Fresh Melon and Prosciutto recipe is a refreshing, elegant appetizer pairing sweet melon with salty prosciutto, finished with fresh herbs and a drizzle of balsamic glaze. Perfect for summer gatherings or as a light starter.
Ingredients
1 ripe cantaloupe or honeydew or small watermelon
8 to 10 thin slices prosciutto
A handful fresh basil or mint leaves (optional)
2 tablespoons balsamic glaze
Freshly cracked black pepper to taste
Instructions
1. Cut the melon in half, scoop out seeds if needed, and slice into wedges or bite-sized cubes.
2. Wrap each melon piece with a slice (or half-slice) of prosciutto.
3. Tuck in a basil or mint leaf with each bite or sprinkle herbs over the platter.
4. Drizzle balsamic glaze lightly over everything.
5. Add a few cracks of fresh black pepper.
6. Arrange on a serving platter and serve immediately or chill for up to an hour.
Notes
Use ripe but firm melon so it holds its shape with the prosciutto.
Chill the melon before assembling for maximum refreshment.
If making ahead, keep prosciutto and melon separate until serving.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 20 mg
Keywords: melon, prosciutto, appetizer, summer, no-cook