Ingredients
- Cantaloup- cut into small chunks
- Proscuitto- 1/2 – 1 lb
- Figs- Fresh, quartered or dried figs
- Balsamic Vinegar
- Toothpicks
Instructions
- Wrap cantaloup and fig together with prosciutto secured with a toothpick
- Drizzle with balsamic vinegar before serving or serve with a dipping bowl of balsamic vinegar
Prosciutto with Melon and Fig. Can you get more old-school Italian than this decadent appetizer?
In fact, I believe the proper way to pronounce “prosciutto” in Italian is to leave off the “o” sound at the end with just an ever so slight “t” sound. It sounds like “pro-shoo…..t“.
Not to mention, it makes a beautiful appetizer.
Here’s a photo tutorial for this simple recipe. And for a short story about my favorite summertime appetizers: Summer No-Cook Appetizers
Ingredients:
- Cantaloup- cut into small chunks
- Proscuitto- 1/2 – 1 lb
- Figs- Fresh, quartered or dried figs
- Balsamic Vinegar
- Toothpicks
Directions:
Wrap cantaloup and fig together with prosciutto and secure with a toothpick. Drizzle with balsamic vinegar before serving or serve with a dipping bowl of balsamic vinegar.
For another delicious summer appetizer, check out Caprese Salad.
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