Prosciutto-Wrapped Melon
A refreshing cantaloupe and prosciutto recipe, Prosciutto-Wrapped Melon is served as an appetizer or salad, drizzled with balsamic glaze!
Friends, what is summer without cantaloupe, right? One of the greatest, yet entirely simple, appetizers (or salads) for summertime get-togethers has to be the Prosciutto-Wrapped Melon slices. You may have recently made my Prosciutto-Wrapped Mini Peppers – so good!
Start with your favorite melon! For this recipe we used cantaloupe (with fresh Oregon berries).
Ingredients for Prosciutto-Wrapped Melon
All you need for this recipe are these ingredients:
- Juicy cantaloupe (or your favorite melon)
- Prosciutto slices
- Fresh blackberries
- Fresh basil leaves
- Golden balsamic glaze (we use Delallo brand)
Prosciutto-Wrapped Melon
- Peel and seed the cantaloupe.
- Slice the fruit into long strips.
- Wrap each slice with a piece of prosciutto.
So simple, so beautiful, so decadent.
Cantaloupe or Watermelon Wrapped with Prosciutto
Really you need a premier prosciutto, a ripe, juicy cantaloupe, and then the secret? Delallo’s Balsamic Glaze. But wait … they now sell a Golden Balsamic Glaze too!
We decided to kick it up a notch by drizzling the melon with a balsamic glaze!
You can barely see it, but this is like night and day if you want the flavor to pop.
I don’t know why, but ever since I was a kid, I always preferred cantaloupe to watermelon or honeydew. I believe it was because, back then, seedless watermelons weren’t around. I hated those black seeds.
Before you start
Set out your ingredients and find a platter that will make a pretty presentation.
When buying the prosciutto, make sure it’s sliced very thin (paper-thin), since its taste will then be at its best.
- Peel the melon, cut in half lengthwise, remove seeds, and slice it.
- Arrange the prosciutto and the melon slices on the platter or directly on the individual plates.
We love to tuck a fresh basil leaf in every other melon slice, because it adds to much flavor. Not everyone loves basil, so this is nice option to add to every other piece.
Yes, this appetizer (or salad) has been around for years. But … adding the basil leaf is a fresh and tasty idea!
Camping in Oregon
I love summer. And even though this one’s been nothing like I’d expected, we’ve gotten in the outdoors much more. Since we’re not entertaining as much, we’ve really prioritized camping and kayaking and hiking.
These memories I will never forget, like camping with our friends on the Spring River (where it meets the Williamson River), in southern Oregon. This beautiful place is at Collier Park near Klamath Falls.
The night was very chilly (we definitely had a cold front come through), but we are still holding on to summer for another month or so.
Another way to make Prosciutto-Wrapped Melon
Prosciutto-Wrapped Melon chunks are another way to serve this appetizer. You can even add a grape and skewer it. But don’t forget the glaze!
This time we served it with fresh blackberries.
Because we are holding on to summer berries, too!
ENJOY!
More prosciutto recipes:
Prosciutto Wrapped Grilled Shrimp Skewers
Prosciutto Goat Cheese Crostini
Watermelon Blue Cheese Prosciutto Bites
Get the Recipe:
Prosciutto-Wrapped Melon
Ingredients
- 1 ripe, juicy cantaloupe
- 3 ounces prosciutto
- Fresh blackberries
- Fresh basil leaves
- Golden balsamic glaze, we use Delallo brand
Instructions
- Cut each slice of prosciutto in half lengthwise. Wrap a piece of prosciutto tightly around each chunk of melon.
- Place a fresh basil leaf in every other melon piece.
- Arrange on a platter. Sprinkle wth fresh blackberries.
- Drizzle with golden balsamic glaze.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
