My last blog post was crispy prosciutto-wrapped asparagus, a fun finger food. Here’s another prosciutto-wrapped food: melon. This delicious and elegant summer appetizer showcases melons, now in season. The salty-sweet combination is an Italian classic that won’t spoil your appetite for dinner.
For this recipe you can use easy-to-find cantaloupe or honeydew melon. However, if you can find Galia melon, it’s a real treat. Galia melon has the sweetness of cantaloupe and the color of honeydew. Its yellow-green is pretty with the pink prosciutto. The Galia variety was developed in Israel in the early 1970s, but I’ve only just noticed the variety in local grocery stores.
The recipe here describes an appetizer served on plates with a knife and fork. You could also wrap an uncut wedge with an uncut slice of prosciutto. Or to serve as finger food, wrap bite-sized pieces of melon with smaller strips of prosciutto and insert party picks.
|Prosciutto-Wrapped Melon|| |
- 1/4 ripe Galia melon (or cantaloupe or honeydew)
- 3 ounces chilled prosciutto (it’s easiest to handle when chilled)
- Halve melon the long way and scoop out seeds. Slice into four 1 1/4-inch wide wedges. Trim off rind and make two cuts the short way across each wedge to yield three pieces per wedge.
- Halve each slice of prosciutto the long way so you have two thin strips from each slice. The slices are separated by sheets of waxy paper, so you’ll need to halve each piece separately.
- Wrap each piece of melon with a slice of prosciutto. Place on plates, three pieces to a plate, and serve cold very soon after assembling. Serve with knives and forks; the pieces are larger than bite-size and tend to slide around on the plate.
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