Prosciutto-Wrapped Melon with Mint & White Balsamic Vinegar
This riff on a classic Italian hors d'oeuvre is a great way to start a summer gathering.
Ingredients
-
1 ripe cantaloupe
-
2 tablespoons very thinly sliced fresh mint leaves
-
1/2 teaspoon freshly ground black pepper
-
2 to 3 teaspoons white balsamic vinegar
-
6 ounces very thinly sliced prosciutto, preferably imported
Directions
1.
With a sharp knife, trim the peel from the melon. Cut it in half lengthwise and scoop out the seeds. Slice one of the halves lengthwise into slender wedges, and then cut the wedges in half crosswise. (Wrap and save the other melon half for another use.)
2.
Put the melon wedges in a medium bowl and toss them with the mint, pepper, and vinegar to taste--the sweeter the melon, the more vinegar you can use. Tear the prosciutto lengthwise into 1- to 2-inch-wide strips and wrap a strip or two around each piece of melon. Arrange the wrapped melon on a serving platter. If making ahead, cover with plastic and refrigerate until ready to serve.
3.
Make Ahead: You can assemble this dish up to two hours ahead, if you like, but the mint will darken a bit.
Add Your Review
Recommended Recipe:
Big-Batch Grilled Vegetables
Serve this grilled vegetable appetizer at a summer barbecue. Prepare the Aioli ahead of serving time.
See RecipeMore Great Recipe Ideas from Fine Cooking Magazine
