Prosciutto and Cantaloupe
The classic Italian pairing of prosciutto and melon is the perfect summer appetizer is a delicious balance of sweet and salty.
Ingredients
- 1 Cantaloupe
- 12 slices Prosciutto paper thin.
Instructions
Prepare the Cantaloupe:
- Cut the cantaloupe in half and remove the seeds. Using a melon baller, scoop out round balls of cantaloupe. Ensure the balls are uniform in size for a pleasing presentation.1 Cantaloupe
Slice the Prosciutto:
- Cut the prosciutto slices in half. Then take a strip of prosciutto and fold it accordion-style, creating a bow-like pattern. This folding technique adds texture and visual appeal to the appetizer.12 slices Prosciutto
Assemble the Bites:
- Skewer a cantaloupe ball with a skewer, then carefully thread the folded prosciutto onto the skewer, placing it next to the cantaloupe. The prosciutto should sit nicely against the cantaloupe ball, showcasing the bow pattern.
- Arrange the skewers on a platter. You can stand them up by sticking the skewers into a half cantaloupe base or lay them down elegantly on a serving tray.
Nutrition
Serving: 2 | Calories: 25kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 33mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 779IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 0.1mg
Notes
These bites are best served chilled. You can refrigerate them for about 30 minutes before serving to enhance their flavor and freshness.
CourseAppetizer
CuisineItalian
KeywordProsciutto and Cantaloupe
