Prosciutto and Melon

Prep: 10

Cook: 25

Total Time: 35

Yield: 12 servings

Course: Appetizer

Cuisine: Italian

Calories: 252kcal

This prosciutto and melon served with a homemade balsamic glaze make for a tasty shareable appetizer with a sweet and salty combination.

Add balsamic vinegar and honey to a small saucepan, stir to combine. Bring to a boil and then lower to a simmer over medium-low heat with some bubbling. Reduce the sauce to about ¼ to ⅓ cup, about 20 to 25 minutes. Allow the balsamic reduction to cool slightly. It should have a maple syrup consistency.
Wash, dry, and cut the melon into twelve, 3/4-inch thick wedges. Trim to create about 5-inch long pieces.
Wrap each melon wedge with one piece of prosciutto.
Drizzle the balsamic reduction over each piece then serve immediately.

Cutting the Melon: Wedges can be sliced and stored in an airtight container in the refrigerator for up to 3 days. Wait to wrap the prosciutto around the fruit until the day of serving.
Balsamic Glaze: Store in an airtight container in the refrigerator for up to 5 days. Gently reheat if needed. Dilute with warm water if very thick. For a quicker option, use store-bought products.

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