0.0/5 rating (0 votes)

Prosciutto-Wrapped Melon with Mint & White Balsamic Vinegar


  • 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.

Share this recipe

Leave a comment

You are commenting as guest.
Fine foodDemoGood living
    • Locations

      Louisville          VIEW MAP
      Gatlinburg         VIEW MAP
      Pigeon Forge     VIEW MAP

      Follow us