Prosciutto and Melon is a fun and easy classic Italian appetizer made with fresh and juicy cantaloupe and thinly sliced prosciutto. To make it more interesting, add some fresh mozzarella balls and a sweet and tangy balsamic reduction.
Cut the melon in half and take out all the seeds. Peel the melon and cut each half into cubes. Keep the cubes no bigger than about an inch.
Wrap 1/2 a slice of prosciutto around each cube and secure it with a toothpick. (If the cube of melon is pretty big of the prosciutto is very thin, you can wrap a whole slice around the melon cube.)
Serve right away!
With Mozzarella and Balsamic Reduction:
For balsamic reduction: Combine balsamic vinegar and brown sugar in a small sauce pot, over medium heat, and bring mixture to simmer.
Once it starts to simmer, turn the heat down to medium-low. Let vinegar slow-simmer, stirring occasionally, until the mixture reduces and thickens. It should be thick enough to coats the spoon but note that as the reduction cools, it will get thicker. It will take 7-10 minutes but please note, that it will start to thicken fast during the last couple of minutes so keep an eye on it. Also, remember that a reduction continues to thicken as it cools!
Take the pot off the heat and pour the balsamic reduction into a bowl to cool down.
Add a mozzarella ball in top of each prosciutto wrapped melon, on top of the toothpick and drizzle with balsamic reduction.
Note: nutritional value is calculated for the prosciutto wrapped melon with mozzarella and balsamic reduction.