Prosciutto and Cantaloupe Bites
This is the EASIEST appetizer and it takes no time to prepare!
Servings: 12
Equipment
Ingredients
- 1 medium ripe cantaloupe
- ¾ pound sliced Prosciutto di Parma about 18 slices
- 36 wooden cocktail picks
Accompaniments
- Fresh basil leaves
- Aged balsamic vinegar
Instructions
- On a cutting surface, slice the melon in half. Using a spoon, scrape out the seeds and discard. Using a 1-inch diameter melon baller, scoop out as many balls as you can, about 18 balls per melon half.
- Working with one piece of Prosciutto at a time, cut the slice in half lengthwise. Fold each half in half lengthwise. Skewer the top half of the folded piece of prosciutto onto a cocktail pick, then skewer one cantaloupe ball and finish with the bottom half of the prosciutto. Transfer to a serving platter. Repeat with the other half of the prosciutto and the remaining Prosciutto and melon balls.
- Serve with fresh basil leaves and an aged balsamic vinegar.
Notes
These are best served immediately.
Nutrition
Calories: 119kcal | Carbohydrates: 0.5g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 188mg | Potassium: 58mg | Fiber: 0.01g | Sugar: 0.1g | Vitamin A: 50IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.1mg
