16 (1/4-ounce) very thin slices prosciutto, cut in half lengthwise
1 tablespoon fresh lime juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon crushed red pepper
2 tablespoons thinly sliced fresh mint
How to Make It
Wrap each cantaloupe cube and each honeydew cube with 1/2 prosciutto slice. Thread 1 wrapped cantaloupe cube and 1 wrapped honeydew cube onto each of 16 (4-inch) skewers. Arrange skewers on a serving platter.
Combine juice, oil, and pepper, stirring with a whisk; drizzle evenly over skewers. Sprinkle evenly with mint.
I have fond memories of melon with prosciutto while traveling in Italy so I thought this woud be fabulous. However, rapping the meat around the 1 inch sized cubes (too big) of fruit lead to a strage texture sensation and weird tastes. The best way to serve this combination is next to one another so they can be enjoyed nearly together but not in exactly the same bite. I will not make this again.
I thought this was pretty good.. but definitely is a required taste. I made it for a family gathering, and was not huge hit. I think the flavor contrasts were too big. Also, should have been chilled more. I won't make again.
I made this for a group of friends the other evening. I thought I had made plenty to have enough left over for the next day, but people gobbled them up. Great recipe for get-togethers - it's a refreshing start to a summer meal. After putting the melon and prosciutto on the skewers, I got a large shallow serving bowl and displayed them in a circle. Also save some of the melon and drizzle in plastic containers so you have some for the next day!
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