Ingredients
2 servings
- 1/4 cantaloupe or honeydew melon
- 6 thin slices prosciutto
- Fresh mint or basil leaves
- Black pepper
- Toothpicks or small skewers
Instructions
Remove the seeds and rind and cut the melon into bite-sized cubes
Halve the prosciutto slices lengthwise
Wrap each melon cube with a strip of prosciutto and a mint leaf
Secure with a toothpick
Finish with a little black pepper and serve chilled
Tips
- Gluten-free and dairy-free
- For a vegetarian version, pair the melon with mozzarella pearls and mint
- A ripe melon smells sweet at the stem end
Check for allergies and intolerances before you start, and swap ingredients as needed.