Prosciutto-Wrapped Melon

Name: Prosciutto-Wrapped Melon
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 melon ripe cantaloupe, seeded, sliced; 4 oz prosciutto di Parma (thin-sliced); 12 fresh basil leaves; 2 tsp honey; to taste black pepper, freshly ground

An effortlessly elegant Italian appetizer of sweet, juicy cantaloupe slices draped with paper-thin prosciutto di Parma, finished with fresh basil and a drizzle of honey.

10 minEasyServes 4150 cal/serving

ItalianAppetizerNo-CookStandardGluten-FreeEgg-FreeNut-FreeLow-SodiumAlcohol-FreeCorn-Free

Ingredients

1 melon ripe cantaloupe, seeded, sliced
4 oz prosciutto di Parma (thin-sliced)
12 fresh basil leaves
2 tsp honey
to taste black pepper, freshly ground

Instructions

1

Peel and cut 1 melon seeded, sliced ripe cantaloupe into 1/2-inch thick wedges or half-moon slices, removing any seeds and rind.
2

Wrap each slice of cantaloupe with a half-strip of 4 oz prosciutto di Parma (thin-sliced), leaving some fruit exposed on each end.
3

Arrange the wrapped slices on a serving platter. Tuck 12 fresh basil leaves between slices.
4

Drizzle 2 tsp honey over the platter and finish with a few grinds of to taste freshly ground black pepper. Serve immediately.

Questions

How long does Prosciutto-Wrapped Melon keep?

Refrigerate leftovers within two hours and eat them within three days. It is served cold; there is nothing to reheat.

Can I halve or double Prosciutto-Wrapped Melon?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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