Prosciutto With Marinated Melon Recipes

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PROSCIUTTO E MELONE (ITALIAN HAM AND MELON)



Prosciutto e Melone (Italian Ham and Melon) image

This easy and refreshing starter featuring cantaloupe and cured ham (Parma ham for instance) can also be served as an appetizer: just cut the cantaloupe into bite-size pieces, wrap them with ham and spear them on skewers for a colorful snack! Use superior quality Italian ham for best results.

Provided by SunFlower

Categories     Appetizers and Snacks     Antipasto Recipes

Time 10m

Yield 4

Number Of Ingredients 2

1 cantaloupe - seeded and cut into 8 wedges
8 thin slices prosciutto

Steps:

  • Remove the flesh from the rind of the cantaloupe; wrap each piece of cantaloupe with a slice of the ham. Serve cold.

Nutrition Facts : Calories 99.3 calories, Carbohydrate 11.3 g, Cholesterol 12.5 mg, Fat 4.8 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 1.8 g, Sodium 296.4 mg, Sugar 10.1 g

PROSCIUTTO AND MELON (PROSCIUTTO Y MELONI)



Prosciutto and Melon (Prosciutto Y Meloni) image

Another way-too-simple-to-post recipe, but this is a frequent appetizer in our house and so I'm putting it here so I can add it to menus, shopping lists etc. I know that lots of others tend to make salads of this combination, but I prefer just a wedge of fruit with prosciutto. The combination of sweet and salty is unbeatable!

Provided by jenpalombi

Categories     European

Time 5m

Yield 8 serving(s)

Number Of Ingredients 2

1 cantaloupe, seeded and cut into 16 thin wedges
16 slices prosciutto

Steps:

  • Wrap each melon wedge with proscuitto or place wedge on plate and drape with proscuitto slice.
  • Enjoy!

Nutrition Facts : Calories 23.5, Fat 0.1, Sodium 11, Carbohydrate 5.6, Fiber 0.6, Sugar 5.4, Protein 0.6

PROSCIUTTO WITH MARINATED MELON



Prosciutto With Marinated Melon image

Make and share this Prosciutto With Marinated Melon recipe from Food.com.

Provided by Abby Girl

Categories     Melons

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 medium honeydew melon (or any kind of melon except watermelon)
1/2 lime, juice of
1/2 teaspoon red pepper flakes
1/4 teaspoon kosher salt
4 mint leaves, torn onto small pieces
6 ounces prosciutto, paper thin slices
1 tablespoon olive oil

Steps:

  • Stand the melon on one cut end and slice off the remaining rind.
  • Cut the melon in half lengthwise and scoop out the seeds.
  • Halve each melon half, so that you have four long wedges. Slice the wedges crosswise about 1/4" thick. Gently toss the melon in a bowl with the lime juice, red pepper flakes, salt and half of the mint.
  • Arrange on a platter, drape the prosciutto on top, and drizzle with the olive oil.
  • Sprinkle with the remaining mint and serve immediately.

Nutrition Facts : Calories 73.5, Fat 1.9, SaturatedFat 0.3, Sodium 83.4, Carbohydrate 14.8, Fiber 1.3, Sugar 13, Protein 0.9

MELON AND PROSCIUTTO WITH BALSAMIC VINEGAR AND MINT



Melon and Prosciutto with Balsamic Vinegar and Mint image

Categories     Appetizer     Quick & Easy     Wheat/Gluten-Free     Melon     Mint     Summer     Prosciutto     Gourmet

Yield Serves 4 as a first course

Number Of Ingredients 5

2 tablespoons balsamic vinegar
2 tablespoons minced fresh mint leaves plus mint sprigs for garnish
1 tablespoon sugar
twelve 1/4-inch-thick wedges of seeded and peeled honeydew melon or cantaloupe
4 thin slices of prosciutto (about 2 ounces)

Steps:

  • In a small bowl stir together the vinegar, the minced mint, and the sugar, let the mixture stand for 30 minutes, and force it through a fine sieve set over a bowl, pressing hard on the solids. Arrange 3 wedges of the melon on each of 4 chilled plates and drizzle each serving with some of the vinegar mixture. Drape each serving of melon with a slice of the prosciutto and garnish the plates with the mint sprigs.

OUZO-MARINATED MELON WITH PROSCIUTTO



Ouzo-Marinated Melon with Prosciutto image

Categories     Liqueur     Appetizer     Melon     Prosciutto     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 5

1/2 cantaloupe
2 tablespoons ouzo (unsweetened anise liqueur)
1/2 teaspoon finely chopped aniseed
8 thin sliced prosciutto or Parma ham
Fresh mint sprigs

Steps:

  • Fill melon cavity with ouzo and sprinkle with aniseed. Cover and chill 1 day.
  • Pour juices from melon into small bowl and reserve. Cut melon into 4 wedges. Transfer to plates and drizzle with reserved juices. Drape prosciutto over melon. Season with pepper. Garnish with mint sprigs and serve.

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