Prosciutto e Melone
This classic Italian appetizer plays the complimentary tastes of salty and sweet off of one another. In our version, we weave the prosciutto through the skewer of cantaloupe so that the flavor pairing is enjoyed in every bite.
10 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 34 |
| Fat: | 2 g |
| Carbohydrates: | 1 g |
| Protein: | 4 g |
| Calculated per serving. | |
Serves: 8
Serves: 8
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cut cantaloupe in half, and scoop out small balls with a melon baller or rounded measuring spoon.
- Cut prosciutto into 1/2–inch strips, approximately 6 inches long.
- Weave prosciutto ribbon through a stack of three melon balls, and skewer with a toothpick.
- Serve.
Notes
Choosing a perfectly ripe cantaloupe is easy. To start, smell the cantaloupe. It should have a sweet scent, and smell just like the inner fruit of the melon. If the skin has an orange tint to it, it is ripe. If it appears green underneath, it may not be ripe yet. A soft cantaloupe is overripe and should not be selected.
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