Prosciutto and Melon with Balsamic Reduction
This Prosciutto and Melon with Balsamic Reduction recipe combines the sweet, succulent flavors of ripe melon with the savory taste of prosciutto, all drizzled with a rich, tangy balsamic reduction for a classic Mediterranean appetizer.
Equipment
- Small saucepan
- Stirring spoon
- Knife
- Cutting board
- Serving platter
Ingredients
- 1 medium cantaloupe (about 3 lbs / 1.4 kg) cut into 16 wedges
- 8 slices prosciutto (about 4 oz / 113 g) halved lengthwise
- 1 cup balsamic vinegar
- 2 tablespoons honey
- Fresh mint leaves for garnish (optional)
- Sea salt to taste
- Black pepper, freshly ground to taste
Instructions
- Begin by making the balsamic reduction. In a small saucepan, combine 1 cup of balsamic vinegar with 2 tablespoons of honey. Stir to mix them well.
- Place the saucepan over medium heat and bring to a simmer. Reduce the heat to maintain a steady simmer, allowing the mixture to reduce by half, which should take about 15 minutes. Stir occasionally to prevent burning. You'll know it's ready when it coats the back of a spoon.
- While the balsamic reduction is simmering, prepare the cantaloupe. Peel the cantaloupe, remove the seeds, and cut it into 16 equal wedges.
- Take a half slice of prosciutto and wrap it around the center of each cantaloupe wedge, leaving the ends of the melon exposed.
- Arrange the wrapped cantaloupe wedges on a platter. Once the balsamic reduction is ready and slightly cooled, drizzle it over the melon and prosciutto.
- Garnish with fresh mint leaves if desired, and season with a pinch of sea salt and freshly ground black pepper to taste.
- Serve immediately, allowing the flavors to meld together for a refreshing and savory appetizer.
Notes
For best results, use a high-quality balsamic vinegar as it will reduce into a better glaze.
The balsamic reduction can be made in advance and stored in an airtight container in the refrigerator for up to 2 weeks.
If cantaloupe is not in season, honeydew melon makes a great substitute.
Ensure the prosciutto is thinly sliced for easy wrapping and a delicate bite.
This dish is perfect for summer entertaining and pairs beautifully with a crisp white wine.