Prosciutto, Melon, And Cheese: The Perfect Appetizer Trio

Prosciutto and melon is a classic Italian appetizer that combines salty, cured meat with sweet and juicy fruit. While the traditional recipe includes just these two ingredients, some variations include cheese, such as mozzarella, goat's cheese, or cheddar. This dish is typically served as an appetizer or salad and is perfect for summer.

Mozzarella, basil, and balsamic reduction

To make this dish, start by cutting a ripe cantaloupe melon into cubes or using a melon baller to create elegant, round melon balls. Wrap each piece of melon with a slice of prosciutto, securing it with a toothpick if needed. Add a ball of fresh mozzarella on top of the prosciutto-wrapped melon, or stuff it inside if you prefer. Finish with a basil leaf, adding a pop of colour and a fragrant touch.

The star of this dish is the balsamic reduction, which perfectly balances the sweet melon, salty prosciutto, and creamy mozzarella. To make the balsamic reduction, combine balsamic vinegar and brown sugar in a small pot over medium heat. Bring the mixture to a simmer, then reduce the heat to medium-low and continue simmering until the mixture thickens. This process should take around 7-10 minutes, and you will notice the mixture will continue to thicken as it cools. Once the balsamic reduction is ready, drizzle it over the assembled skewers or plates, and your elegant appetizer is ready to serve!

This dish is all about the interplay of flavours and textures, so be sure to choose ripe, sweet melon and high-quality prosciutto. The addition of mozzarella and basil elevates the classic duo, creating a refreshing and mouthwatering bite. Enjoy the sweet and salty flavours of this summery appetizer, perfect for any occasion!

Goat cheese on sourdough crostini

Ingredients:

• 4-6 pieces of sourdough bread
• 100g of spreadable goat cheese
• 100g of prosciutto crudo (di Parma or San Daniele are recommended)
• 1/2 a cantaloupe melon (small)
• A few leaves of herbs (basil or mint)
• Extra virgin olive oil

Method:

• Brush your sourdough bread with a bit of olive oil.
• Toast it on a very hot cast iron grill pan.
• Cut your cantaloupe melon into slices or balls for a fun presentation.
• Spread the goat cheese on top of the crostini.
• Add prosciutto crudo, then add melon slices or balls.
• Garnish with a few drops of olive oil and fresh herbs. You can also add a tiny bit of black pepper.

Tips:

• The beauty of this combination is the contrast between sweet and savoury, wet and dry, and cold and hot. However, the ingredients shouldn't be served too cold or too hot—room temperature is best.
• Avoid assembling the crostini too far in advance, as the saltiness of the prosciutto will draw out the juice from the melon.
• Toast your bread first to get those beautiful toasted aromas, but wait a few minutes before spreading the goat cheese and assembling everything.
• For the melon, just use a good sweet melon. Cantaloupe is a great option, but you can also use other varieties like canary or honeydew melon.
• In terms of completing the dish, you could pair these crostini with a simple arugula salad, which will complement the dish with its slightly tangy flavour.
• You could also add some balsamic vinegar, balsamic reduction, or balsamic glaze on top!

Cheddar, basil, and honey

The classic Italian combination of prosciutto and melon is a delightful mix of sweet and salty, with the juicy melon and thin, salty prosciutto complementing each other perfectly. While this combination is delicious on its own, adding cheese, basil, and honey takes it to the next level.

For a unique twist on this classic, try using Cheddar, basil, and honey. The sharpness of Cheddar, the sweetness of honey, and the fragrance of basil create a complex flavour profile that enhances the prosciutto and melon experience.

When preparing this dish, start by selecting a ripe and sweet melon, such as a cantaloupe or honeydew melon. Cut the melon in half, scoop out the seeds, and slice it into pieces. Layer a basil leaf and a slice of Cheddar cheese on top of each melon slice. Wrap a piece of prosciutto around the melon, basil, and cheese stack, and secure it with a toothpick if needed. Finally, drizzle honey over the wrapped melon and serve. This combination of flavours and textures is sure to impress.

The key to this dish is balancing the sweet and savoury elements. The salty prosciutto pairs perfectly with the sweetness of the melon, honey, and basil, while the Cheddar adds a sharp, robust bite. This combination of flavours creates a delightful contrast that makes for an elegant and refreshing appetizer or salad.

So, if you're looking for a creative way to enjoy the classic prosciutto and melon combination, give the addition of Cheddar, basil, and honey a try. It's a simple yet impressive way to elevate your next appetizer or salad course.

Mozzarella, arugula, and balsamic glaze

Prosciutto and Melon with Mozzarella, Arugula, and Balsamic Glaze

This recipe is a fun twist on the classic Italian appetizer, prosciutto and melon, which combines sweet and juicy melon with salty, savoury prosciutto. The addition of mozzarella, arugula, and balsamic glaze elevates the dish with a creamy, peppery, and tangy flavour profile.

Ingredients:

• Cantaloupe Melon
• Prosciutto
• Fresh Mozzarella Balls or Pearls
• Arugula or Mixed Lettuce Greens
• Balsamic Glaze
• Brown Sugar (optional)

Instructions:

• Cut the melon in half, remove the seeds, and peel. Cut the melon into cubes or balls, depending on your preferred presentation.
• Wrap each piece of melon with a slice of prosciutto. Secure it with a toothpick if needed.
• If desired, make a balsamic reduction by combining balsamic vinegar and brown sugar in a small saucepan over medium heat. Bring the mixture to a simmer and stir occasionally until it thickens. Remove from heat and set aside to cool.
• Assemble the dish by adding a ball or pearl of mozzarella, a few arugula leaves, and a drizzle of balsamic glaze or reduction on top of each prosciutto-wrapped melon piece.
• Serve and enjoy!

This recipe is perfect as an appetizer or a simple side dish. The sweet and salty combination is refreshing, especially during the summer months. You can also skewer the ingredients for a fun and easy party appetizer. Enjoy the blend of flavours and textures in this elevated prosciutto and melon dish!

Figs, honey, and basil

To make this dish, start by creating a bed of greens on a platter. Arugula or baby spinach leaves work well as a base. Cut a ripe melon, such as cantaloupe or honeydew, into bite-sized pieces or wedges. If you're feeling fancy, use a melon baller to create melon balls for a fun presentation. Arrange the melon on the bed of greens.

Next, add thin slices of prosciutto di Parma, draping them elegantly over the melon. If you want to get creative, you can wrap each melon piece with prosciutto, securing it with a toothpick. This makes for a beautiful presentation and ensures your guests get a bite of each flavour in every mouthful.

Now, it's time to add the figs. Fresh, ripe figs cut into quarters or slices will add a touch of sweetness and a beautiful colour contrast to the dish. Drizzle honey over the entire platter for added sweetness and a gorgeous gloss. Finally, sprinkle chopped fresh basil over the dish for an aromatic finish.

For an extra special touch, you can make a balsamic reduction to drizzle over the dish. Simply simmer balsamic vinegar on your stovetop until it reduces by half, then allow it to cool. This will add a tangy, sweet, and syrupy dimension to the dish.

This appetiser is best served fresh, so prepare it just before your guests arrive and enjoy the sweet and savoury flavours of summer!

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