I promised you a cantaloupe recipe last week, and here it is, man! These prosciutto wrapped melon balls are super easy to make, but have that definite “WOW” factor. They also happen to be super delicious!
I wrote about how to cut up a cantaloupe last week, so if you have any doubts with your melon baller, I will dispel them!
Prosciutto can be finicky sometimes, and fall apart easily, so be careful when you’re slicing it up!
Don’t worry if you mess up a few slices – you can try to get them on the melons, but if you’re like me, some are bound for my mouth. Prosciutto is so delicious just on it’s own too!!
These little hors d’oeuvres are a perfect appetizer for a party. They’re perfectly sweet, salty, herbaceous, and creamy – stimulating all your senses, yet not ruining your appetite!
It’s a party in your house, AND in your mouth!
Salty, sweet, creamy love,
- 1 Cantaloupe
- 2 Three Ounce Packages Prosciutto
- 36 Basil Leaves
- 1 Package Fresh Mozzarella Pearls
- 1/3 Cup Balsamic Vinegar
- 36 decorative toothpicks
- Cut the Cantaloupe in half, and scoop out the seeds with a spoon. Using a melon baller, scoop out as many balls as you can.
- Get an assembly line started by setting out your washed basil leaves in one pile, and your container of Mozzarella pearls opened and drained in another pile.
- Working with one prosciutto slice at a time, lay flat on a cuttin board, and carefully make 3 diagonal slices yielding 4 strips.
- Take a toothpick, and thread on one piece of Mozzarella, then a basil leaf. Repeat this three times, working four at a time.
- Take a melon ball and find it’s flattest surface – this will be at the bottom of the toothpick, so it will be able to stand up on it’s own. Wrap it with a slice of prosciutto, and try to thread the melon on where the prosciutto overlaps itself. Repeat with the other three and place them on a platter.
- Repeat this process until either all the melon is gone, or the prosciutto is gone.
- In a small saucepan over medium heat, reduce the balsamic vinegar until it has reduced by half, about 7-10 minutes.
- Get your serving platter(s), and drissle them with the balsamic vinegar. Arrange the toothpicks on the plate, so they sit in the balsamic vinegar. It gives the perfect blend of flavors this way!
- You can cover them carefully with plastic wrap, and put in the fridge until you’re ready to serve.