Prosciutto e Melone
I’m a gourmet not a gourmand. I enjoy eating fine food and take pleasure trying new dishes and ingredients while discovering new flavors. All my life I’ve been that way and it has been a nice culinary venture for my palate and creativity… 🥰
I started exploring many ethnic cuisines in my early 20s’. It was exciting discovering new taste sensations and soon this hobby became a passion. I’ve experienced sensational dishes but lots of boring ones as well. Without feeling completely disappointed, this is when I tried to figure out 🤔 a delicious way to elevate them.
Here’s something that might shock you…
I’ve never been a big fan of Prosciutto e Melone for one simple reason… boring 🥱! As you know, I’m all about flavor and I always thought it was “blah”. To make it more interesting, I had to think of something to elevate this super easy appetizer… Tada!!! I did it!
Prosciutto e Melone is the simplest and yet easiest Italian appetizer to make 👩🍳. The combination of prosciutto and cantaloupe isn’t bad; there’s saltiness and sweetness in one bite. Still, there’s never been something that I went “oooh and aaah” for until I made it more interesting…
The basic recipe is the same; wrap the melon wedges with slices of prosciutto… done! Where mine deliciously differs from others is the glaze that I drizzle over. I combined balsamic vinegar with honey 🍯 and a dash of cayenne pepper just to give some depth to it. Without changing the taste, it complements the fruit and pork.
I use Prosciutto di Parma but other times, I enjoy other prosciuttos such as Toscano or Di San Daniele. Another option is using Serrano Ham 🐖 which is leaner than the Italian prosciuttos. When it comes to balsamic vinegar, I don’t use my aged ones as it’s blended with other ingredients. It’s like using a Louis Roederer Cristal Brut Rosé Millesime 🍾 when making Aperol Spritz… okay maybe not as dramatic but you get the idea!
With a tasty dimension to the appetizer, try my version of Prosciutto e Melone! It’s an amazing summer recipe perfect for entertaining. With the added glaze, this Italian classic is sure to please your taste buds 😋.
Bon Appétit! 🍽
Here are more delicious appetizer recipes for you to try… 😀
– Cognac Chicken Liver Pâté
– Roasted Red Pepper Hummus
– Greek Dolmades with Avgolemono Sauce
– Clams Casino
– Pico de Gallo
– Steak Tartare
– Egg Rolls
and for even more International recipes 🌏, click on this link… Recipe Category • International
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Prosciutto e Melone
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Ingredients
- 1/3 cup balsamic vinegar
- 1 tbsp. honey tips & tricks
- 1/16 tsp. cayenne pepper
- 1 large cantaloupe (substitute honeydew melon), wedged, seeded and skin removed
- 200 grams Prosciutto di Parma, thinly sliced
- basil leaves, for garnish tips & tricks
Directions
- In a small saucepan over medium heat, add balsamic vinegar, honey, and cayenne pepper; stir to blend. Simmer until the mixture has a syrupy texture and has reduced by half, about 15 minutes.
- Remove from the heat and let it cool off for 10 minutes.
- Meanwhile, wrap a slice of prosciutto around a cantaloupe wedge and transfer to a serving plate while doing the others.
- When the glaze is cool enough, drizzle it on the prepared melon, garnish with basil leaves and serve immediately.
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