Description
Salty, sweet, creamy and herbaceous—these prosciutto-wrapped melon balls are a perfect appetizer for your next party!
Ingredients
- 1 Cantaloupe, Scrubbed Clean
- 36 whole Fresh Basil Leaves (on The Smaller Side)
- 1 package (8 Oz. Size) Fresh Mozzarella Pearls
- 6 ounces, weight Prosciutto Slices
- ⅓ cups Balsamic Vinegar
- 36 Toothpicks
- 1 Cantaloupe, Scrubbed Clean
- 36 whole Fresh Basil Leaves (on The Smaller Side)
- 1 package (8 Oz. Size) Fresh Mozzarella Pearls
- 6 ounces, weight Prosciutto Slices
- ⅓ cups Balsamic Vinegar
- 36 Toothpicks
Preparation
Cut the cantaloupe in half and scoop out the seeds with a spoon. Using a melon baller, scoop out as many balls as you can. Get an assembly line started by setting out your washed basil leaves in one pile and your container of mozzarella pearls opened and drained in another pile.
Working with one prosciutto slice at a time, lay the slice flat on a cutting board, and carefully make 3 diagonal slices yielding 4 strips. Take a toothpick, and thread on one piece of mozzarella, then a basil leaf. Make 3 more similar skewers, working four at a time to use the first 4 slices of prosciutto. Take a melon ball and find its flattest surface—this will be at the bottom of the toothpick, so it will be able to stand up on its own. Wrap the melon ball with a slice of prosciutto, and try to thread the melon onto the toothpick where the prosciutto overlaps itself. Repeat with the other three toothpicks and place them on a platter. Repeat this process until either all the melon is gone, or the prosciutto is gone.
In a small saucepan over medium heat, reduce the balsamic vinegar until it has reduced by half. This will take about 7-10 minutes.
Get your serving platter(s), and drizzle it with the balsamic vinegar. Arrange the toothpicks on the plate, so they sit in the balsamic vinegar. It gives the perfect blend of flavors this way! You can cover them carefully with plastic wrap, and put in the fridge until you’re ready to serve. Enjoy!
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