Melon Wrapped In Prosciutto
Melon Wrapped In Prosciutto – the perfect simple appetizer for any occasion or season and can be made easily ahead of time for a party.
The very first time I can remember eating this pure goodness was last year in the ancient city, Rome. I remember ordering it for lunch time on a hot summer day hoping it would satisfy the need to have something chilled and refreshing. And it did the trick!
Now I serve these Melon Wrapped In Prosciutto at Italian nights at our house. I like to make them several hours ahead of time on a serving board or charcuterie board, covering with plastic wrap, and refrigerating. Then, the only thing I have to do is add fresh basil and balsamic glaze right before before the guests show up. Try it and see how easy it is!
Still looking for a yummy appetizer for your guests? Try this:
Lemon-Basil Burrata With Garlic Toasts
Melon Wrapped In Prosciutto
Ingredients
- 1/2 ripe cantaloupe, peeled and seeds removed
- 8-10 oz thinly sliced prosciutto
- 2 tbsp balsamic glaze or reduction
- handful fresh basil leaves, julienned optional
Instructions
- Cut cantaloupe into small wedges.
- Cut all prosciutto slices in half lengthwise.
- Wrap each piece of cantaloupe with half a prosciutto slice. Repeat with remaining cantaloupe and prosciutto. Transfer to a serving dish or a charcuterie board. Garnish with basil and drizzle with balsamic glaze.
- Note: If you are making this ahead of time, hold the basil and balsamic glaze. Cover with plastic wrap and refrigerate until ready to serve. Right before serving, garnish with basil and drizzle with balsamic glaze.
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