A three-ingredient recipe for prosciutto-wrapped cantaloupe topped with balsamic glaze. This appetizer is perfectly balanced, super simple, & most importantly – so delicious! Prosciutto-wrapped cantaloupe with balsamic glaze is perfect for summer parties & easy entertaining on hot summer nights.
ummm…can i tell you a secret?
i don’t really love cantaloupe.
i’m a total cantaloupe-loving imposter.
& after much serious contemplation of my lack of a love for cantaloupe, i think it comes down to this: as a fruit, cantaloupe just doesn’t do it for me. it’s a little too watery & the flavor is a little to mellow. i would just rather eat a bowl full of boldly flavored summer berries. i feel the same way about watermelon & honeydew, too. melons just don’t do it for me. (…that’s what she said!)
but if we’re talking cantaloupe paired with savory flavors, that’s a whole different ball game. i loooooooooooove cantaloupe when its subtle sweetness is used to offset other bold, punchy, salty flavors. you saw it once already this summer with in the form of cantaloupe jam crostini, but today i’m sharing with you the dish that started my love affair with savory cantaloupe dishes.
This 3-ingredient recipe for prosciutto wrapped cantaloupe drizzled with balsamic glaze is what made me totally see cantaloupe in a different light.
we served prosciutto wrapped cantaloupe periodically at the italian restaurant where i worked straight out of college as a featured antipasti on blistering hot milwaukee summer days. the first time i saw them i reluctantly tried one, thinking that i’d just pick off the prosciutto & call it a day. but i ended up totally falling for these little cuties.
the mellow flavor of the cantaloupe provides the perfect backdrop for saltiness & mild sweetness of a good, thinly sliced prosciutto. add to it the rich sweetness of a thick reduced balsamic, & you have a perfectly balanced bite.
italian simplicity at its finest.
prosciutto wrapped cantaloupe makes the best appetizer for summer. serve a platter of them on their own, or jazz up your next cheeseboard or antipasto platter with some prosciutto wrapped cantaloupe alongside.
& honestly, on nights when i don’t need to cook for chris, i’ll make a plate full for myself & have it as my dinner along with a simple salad of mixed greens.
so simple, so refreshing, so packed full of addictive flavor.
the best part of these prosciutto wrapped cantaloupe slices is just how stinkin’ easy they are to make. slice up some cantaloupe, wrap with prosciutto, & top with a drizzle of your favorite balsamic glaze. that’s it!
you could of course make your own balsamic glaze if you want. you simply simmer away a good balsamic vinegar, stirring often, until it reduces to the desired thickness. to me, there are few things worse than heating up your house in the summer to only make it stink of balsamic. plus, the bottled stuff is really affordable. it’s a win-win.
make these prosciutto wrapped cantaloupe & top them with balsamic glaze on the next super hot or super muggy day this summer. i guarantee you’ll fall in love.
yes, even the melon skeptics out there, too.
so tell me…cantaloupe – yay or nay!? what’s your go-to summer appetizer? i’d obviously LOVE to chat – let me know in the comments below! xx
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The easiest 3-ingredient recipe, prosciutto-wrapped cantaloupe with balsamic glaze is perfect for summer parties & easy entertaining on hot summer nights.
- 1/2 medium cantaloupe, seeds & peel removed and sliced into 1/4 inch slices
- 8 ounces thinly sliced prosciutto
- 1/4 cup balsamic glaze*
- 1. Gently wrap one slice of prosciutto around the middle of each slice of cantaloupe. I’ve had luck tearing the prosciutto in half lengthwise and wrapping each half around 1 slice of cantaloupe to cover more of the cantaloupe’s surface.
- 2. Drizzle the balsamic glaze over the proscuitto-wrapped cantaloupe slices. You want to be generous with the balsamic, but move quickly so you get thin streaks of balsamic over each piece of cantaloupe (vs larger puddles).
- 3. Transfer to a serving dish and enjoy!
- *Store-bought balsamic glaze is just fine, but if you’d like to make it from scratch – go for it! Heat 1/2 cup balsamic vinegar over medium heat, stirring frequently, until reduced by half.
- Serving Size: 6