This Melon wrapped Prosciutto recipe is in pursuit of eating lighter dishes with minimal cooking. Its decadent and only takes minutes to make!
1 Cantaloupe diced into 1/2 inch pieces
4 oz Prosciutto di Parma thinly cut
2 oz Goat Cheese separated into knobs
4 oz Avocados (optional for hors d’oeuvres)
1 tbsp Balsamic glaze
Wrap the Melon in prosciutto and place a small knob of goat cheese on it. Repeat the process with all prices of melon. Drizzle Balsamic glaze over them and serve.
If you are allergic to cantaloupe or honeydew (I have a friend who is) you can substitute them for ripe peaches, or plums. Though not as watery, they will give you a really tangy-salty-sweet bite!
Balsamic reduction is the cook’s term for Balsamic glaze, which you may find in the store. To make your own balsamic glaze, take 1 cup of balsamic vinegar, 1/4 cup of white sugar, and simmer until liquid is reduced by half. Let chill and thicken.
- Category: Antipasto
- Method: Raw
- Cuisine: Italian
Keywords: Prosciutto, Melon, Antipasto, Rolls