Melon and Prosciutto with Balsamic Vinegar and Mint Recipe

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Rommel Published: May 4, 2020 Modified: October 13, 2020
Melon and Prosciutto with Balsamic Vinegar and Mint Recipe

Cured ham and fruit go together suprisingly well in this dish.

How To Make Melon and Prosciutto with Balsamic Vinegar and Mint

If you need some finger food that does not involve too much frying, this is the perfect dish for you. The tinge of sweetness from the melon balances the aged prosciutto with the strong flavor of the vinegar.

  • 2 tbsp. balsamic vinegar
  • 2 tbsp. mint leaves
  • 2 tbsp. mint sprigs (for garnish)
  • 1 tbsp. sugar
  • 12 ¼ honeydew melon (or cantaloupe, thick wedges seeded and peeled )
  • 4 prosciutto (thin slices , about 2 oz.)
  1. 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.
  2. Arrange 3 wedges of the melon on each of 4 chilled plates and drizzle each serving with some of the vinegar mixture.
  3. Drape each serving of melon with a slice of the prosciutto and garnish the plates with the mint sprigs.

How To Make Melon and Prosciutto with Balsamic Vinegar and Mint

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If you need some finger food that does not involve too much frying, this is the perfect dish for you. The tinge of sweetness from the melon balances the aged prosciutto with the strong flavor of the vinegar.

Prep: 25 mins
Cook: 30 mins
Total: 55 mins
Serves:
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Ingredients

  • 2 tbsp. balsamic vinegar
  • 2 tbsp. mint leaves
  • 2 tbsp. mint sprigs , for garnish
  • 1 tbsp. sugar
  • 12 ¼ honeydew melon , or cantaloupe, thick wedges seeded and peeled
  • 4 prosciutto, thin slices , about 2 oz.

Instructions

  1. 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.
  2. Arrange 3 wedges of the melon on each of 4 chilled plates and drizzle each serving with some of the vinegar mixture.
  3. Drape each serving of melon with a slice of the prosciutto and garnish the plates with the mint sprigs.
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