Description
This elegant Prosciutto and Melon is a classic Italian antipasto that pairs the natural sweetness of ripe melon with the delicate saltiness of prosciutto. Finished with a drizzle of olive oil, balsamic glaze, and fresh basil, it’s the perfect summer appetizer that’s fresh, flavorful, and ready in minutes.
Ingredients
Scale
- 1 ripe cantaloupe or honeydew melon, cut into wedges
- 8–10 slices prosciutto
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze
- Fresh basil leaves
- Freshly ground black pepper
Instructions
-
Prepare the Melon:
Slice the melon into even wedges. Remove the seeds and rind. -
Wrap with Prosciutto:
Wrap each melon wedge with a slice of prosciutto. Secure gently without tearing. -
Drizzle & Garnish:
Arrange wrapped melon wedges on a platter. Drizzle with olive oil and balsamic glaze, then finish with a sprinkle of black pepper. -
Add Basil & Serve:
Garnish with fresh basil leaves and serve immediately as a refreshing starter or party appetizer.
Notes
- For a twist, add mozzarella balls or a touch of chili flakes.
- Can be made an hour in advance—just cover and chill until ready to serve.
- Try using a mix of cantaloupe and honeydew for variety.
