Prosciutto and Melon Appetizers
These prosciutto and melon appetizers are one of the easiest summer antipasto recipes you can make. Quick preparation and minimal ingredients.
Ingredients
- 1 melon (chilled, see note 1)
- 4 ounces prosciutto (120 grams)
- black pepper (freshly cracked, to taste)
- extra virgin olive oil (a generous drizzle, see note 2)
- balsamic glaze (to taste)
Instructions
- Cut the melon in half and remove the seeds. Cut each half into about ¾-inch (2-centimeter) thick slices, crosswise. Remove the hard skin with a knife.
- Cut each slice into bite-size pieces and place them onto your serving tray/plate.
- Tear the prosciutto into small pieces and arrange some over each melon bite.
- Season with freshly cracked pepper and drizzle with olive oil and balsamic glaze.
- Secure each piece with a toothpick.
- Enjoy!
Notes
- Galia melon or any small melon (about 3.5 pounds/1.6 kilo in weight) works best because it is small in size so you don’t end up with a ton of leftovers. But, use anything you like: Honeydew, Cantaloupe, Canary, Lemondrop and Santa Claus melon (Piel de Sapo) are all delicious options.
- Use either extra virgin olive oil or regular olive oil. Do not substitute with other kind of oil. Better omit it if you don’t have it on hand.
Nutrition
Calories: 128kcal (6%)Carbohydrates: 15g (5%)Protein: 3g (6%)Fat: 7g (11%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 9mg (3%)Sodium: 123mg (5%)Potassium: 395mg (11%)Fiber: 1g (4%)Sugar: 13g (14%)Vitamin A: 86IU (2%)Vitamin C: 29mg (35%)Calcium: 11mg (1%)Iron: 0.3mg (2%)
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