Minted Prosciutto and Melon

Prep: 10 minutes; other: 30 minutes

A quick soak in sweet wine, honey, and mint is all the melon needs--any longer and it begins to water out and dilute the flavors.

Yield: 6 servings (serving size: 4 pieces cantaloupe and 4 teaspoons marinade)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 101
  • Fat: 1.8g
  • Saturated fat: 0.6g
  • Protein: 5.3g
  • Carbohydrate: 14.8g
  • Fiber: 0.1g
  • Cholesterol: 8mg
  • Iron: 0.7mg
  • Sodium: 276mg
  • Calcium: 16mg

Ingredients

  • 1/2 cup sweet Italian sparkling white wine (such as spumante) or sparkling white grape juice
  • 1 tablespoon minced fresh mint
  • 1 tablespoon honey
  • 24 (1 1/2-inch) cubes ripe cantaloupe
  • 6 very thin slices prosciutto (about 3 ounces), cut lengthwise into 4 strips

Preparation

  1. 1. Combine first 4 ingredients in a large bowl, tossing gently to coat. Cover and chill 30 minutes.
  2. 2. Remove cantaloupe, reserving marinade. Wrap cantaloupe pieces with prosciutto; secure each with a wooden pick. Serve with marinade for dipping.
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