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Prosciutto-Wrapped Melon Bites with Herb-Infused Balsamic Reduction

Prosciutto-Wrapped Melon Bites with Herb-Infused Balsamic Reduction

Snack
Prep Time
15min
Cook Time
10min
Servings
2
Calories
185
Chef's Note

For the best flavor contrast, make sure your melon is perfectly ripe but still firm. The slight saltiness of the prosciutto beautifully balances the sweet melon, while the herb-infused balsamic adds complexity. If preparing ahead, wrap the melon just before serving to maintain the prosciutto's texture.

Tags
low-carb
no-grain
no-sugar
prosciutto
melon
appetizer
Italian
gluten-free
quick
elegant
Ingredients

  • 1/2 medium cantaloupe

  • 1/4 medium honeydew melon

  • 4 oz prosciutto

  • 1/3 cup balsamic vinegar

  • 8 leaves fresh basil leaves

  • 6 leaves fresh mint leaves

  • 2 sprigs fresh thyme

  • 1/4 tsp black pepper

  • 1 tbsp extra virgin olive oil

  • 2 oz goat cheese (optional)

Instructions
  • 1

    Using a melon baller, scoop out approximately 12 balls from the cantaloupe and 8 balls from the honeydew melon. Place in a bowl and refrigerate for at least 10 minutes to chill.

  • 2

    Meanwhile, prepare the balsamic reduction by adding 1/3 cup of balsamic vinegar to a small saucepan over medium heat.

  • 3

    Add 2 fresh basil leaves and 1 sprig of thyme to the vinegar. Bring to a gentle simmer and reduce heat to low.

  • 4

    Simmer the balsamic mixture for 8-10 minutes until it reduces by half and becomes syrupy. Remove herbs and set aside to cool.

  • 5

    Thinly slice 4 oz of prosciutto into 20 strips, each about 4-5 inches long.

  • 6

    Finely chop 6 basil leaves and 6 mint leaves, then mix them together in a small bowl.

  • 7

    Remove the melon balls from the refrigerator and pat them dry with a paper towel (this helps the prosciutto adhere better).

  • 8

    Wrap each melon ball with a strip of prosciutto, leaving a small portion of the melon visible at the top.

  • 9

    Arrange the wrapped melon balls on a serving platter.

  • 10

    If using goat cheese, place a small amount (about 1/4 tsp) on top of each melon bite.

  • 11

    Drizzle 1 tbsp of olive oil over the arranged bites.

  • 12

    Spoon the cooled balsamic reduction over the bites or serve on the side as a dipping sauce.

  • 13

    Sprinkle the chopped herb mixture over the platter and finish with 1/4 tsp of freshly ground black pepper.

  • 14

    Garnish with remaining thyme sprig and serve immediately.

Nutrition Information (per serving)
185
Calories
12g
Protein
14g
Carbs
10g
Fat
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