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Prosciutto-Wrapped Melon with Mint & White Balsamic Vinegar

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Serves eight as an appetizer.

  • by Jennifer Armentrout from Fine Cooking
    Issue 86

This riff on a classic Italian hors d’oeuvre is a great way to start a summer gathering.

  • 1 ripe cantaloupe
  • 2 Tbs. very thinly sliced fresh mint leaves
  • 1/2 tsp. freshly ground black pepper
  • 2 to 3 tsp. white balsamic vinegar
  • 6 oz. very thinly sliced prosciutto, preferably imported

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.)

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.

Make Ahead Tips

You can assemble this dish up to two hours ahead, if you like, but the mint will darken a bit.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 70; Fat (g): 2.5; Fat Calories (kcal): 20; Saturated Fat (g): 1; Protein (g): 7; Monounsaturated Fat (g): 0; Carbohydrates (g): 7; Polyunsaturated Fat (g): 0; Sodium (mg): 580; Cholesterol (mg): 15; Fiber (g): 1;

Photo: Scott Phillips

The vinegar and mint make the basic melon and prosciutto combination brighter and more interesting. I made this for a dinner party last night and it was gobbled up. Makes a nice, refreshing nibble with champagne.

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