Prosciutto-Wrapped Cantaloupe with Basil
A simple sweet-and-savory appetizer that comes together in just minutes. Juicy cantaloupe pairs beautifully with salty prosciutto and fresh basil for an easy snack, appetizer, or side dish that's refreshing enough for a warm Arizona afternoon but special enough to serve when entertaining.
Ingredients (serves 4)
1 small ripe cantaloupe
8 thin slices prosciutto (I love the beef prosciutto from Trader Joe’s)
16 fresh basil leaves
1 tablespoon extra-virgin olive oil
Freshly cracked black pepper, to taste
Optional: balsamic glaze for drizzling
Instructions
Slice the cantaloupe in half and remove the seeds.
Remove the rind and cut the cantaloupe into approximately 16 wedges.
Cut each slice of prosciutto in half lengthwise.
Place a fresh basil leaf on each cantaloupe wedge and wrap with a piece of prosciutto.
Arrange on a serving platter and lightly drizzle with extra-virgin olive oil.
Finish with freshly cracked black pepper and, if desired, a small drizzle of balsamic glaze before serving.
Tips & Swaps:
Swap fresh basil for mint for a different fresh, herbal flavor.
Add a small piece of fresh mozzarella to each wedge for a creamier variation and additional protein.
Skip the balsamic glaze if your cantaloupe is especially ripe and sweet. The contrast between the melon and prosciutto may be all you need.
Chill the cantaloupe before assembling for an especially refreshing appetizer.
Why It Works For Fall:
Cantaloupe provides vitamin C, potassium, water, and beta-carotene, the plant pigment responsible for its beautiful orange color.
Prosciutto adds protein and a savory contrast to the naturally sweet melon.
Extra-virgin olive oil provides healthy fats and helps turn a simple piece of fruit into a more satisfying snack or appetizer.
Using ripe, seasonal cantaloupe brings plenty of natural sweetness without requiring added sugar.
