Variation
Swap cantaloupe for honeydew or Galia melon for a different flavor profile.
Appetizer · Snacks · Italian
Prosciutto Wrapped Melon With Balsamic Glaze
Enhance your summer hosting with prosciutto wrapped melon, a 15-minute appetizer that perfectly balances salty cured pork with honey-sweet cantaloupe and a tangy balsamic reduction.
Prep
15 min
Cook
0 min
Difficulty
Easy
Serves
6
Preparation
Get these tasks done before you start cooking.
Melon Prep
- 1
Slice and De-seed
Halve the cantaloupe, scoop out the seeds, and slice into 12 wedges.
Tip: Ensure the melon is at room temperature for maximum flavor.
How to Make Prosciutto Wrapped Melon With Balsamic Glaze
Total time: 15 min · Yields 6 servings
- 1
Prepare the Fruit
Remove the rind from each cantaloupe wedge using a sharp knife. Slice each wedge in half horizontally to create bite-sized chunks or leave them as long spears for a more dramatic presentation.
- 2
Wrap with Prosciutto
Tear each slice of prosciutto in half lengthwise. Wrap one strip of the ham snugly around the center of each melon piece, ensuring the ends overlap slightly to secure the wrap.
- 3
Arrange and Season
Place the wrapped melon on a large chilled platter. Lightly dust the top of the pieces with freshly cracked black pepper to cut through the sweetness of the fruit.
- 4
Apply Final Touches
Drizzle the balsamic glaze in a zig-zag motion across the entire platter. Finish with a light drizzle of extra virgin olive oil for a silky mouthfeel.
- 5
Garnish and Serve
Tear the basil leaves by hand and scatter them over the melon. Serve immediately while the melon is fresh and the prosciutto is supple.
Chef's Tips
- Choose a melon that feels heavy for its size and has a sweet aroma at the stem end.
- If the prosciutto is too sticky, keep it in the fridge until the exact moment you are ready to wrap.
- Do not assembly more than 30 minutes before serving to prevent the melon juice from making the ham soggy.
What to Serve with Prosciutto Wrapped Melon With Balsamic Glaze
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Served on a bed of wild arugula
- Skewered with cocktail picks for easy handling
- Alongside a bowl of toasted marcona almonds
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Add a small ball of fresh mozzarella or a cube of feta for extra creaminess.
Variation
Substitute basil with fresh mint for a brighter, cooler finish.
Storage & Reheating
Best enjoyed fresh. Leftovers can be stored in an airtight container for up to 12 hours, though the texture of the ham will soften.
Further reading
Frequently asked questions
Should prosciutto wrapped melon be served cold?
The melon should be chilled, but the prosciutto is best served at room temperature to allow the fats to soften, providing a better texture and flavor.
Can I make prosciutto wrapped melon the night before?
It is not recommended. The salt in the ham draws moisture out of the melon, resulting in a soggy texture if left too long. Assemble it within an hour of serving.
What is the best melon for this recipe?
Cantaloupe is traditional because its muskiness pairs well with cured meat, but Honeydew or Piel de Sapo also work beautifully.
Is balsamic glaze the same as balsamic vinegar?
No, balsamic glaze is a reduction of the vinegar and is much thicker and sweeter. If you only have vinegar, simmer it in a small pan until it reduces by half.
How do you pick a ripe melon for prosciutto wrapped melon?
Look for a beige, web-like skin and a fragrant, floral scent at the stem. A ripe melon will also yield slightly when pressed at the base.
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