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Melon Mozzarella Prosciutto Appetizer

May 23, 2014

 

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This is a fresh interpretation on a classic Italian antipasto using melon and prosciutto. Simple yet elegant…..refreshing with sweet and savory flavors. Don’t skimp on the cured ham….buy good quality. And as for the mozzarella, I found these tiny mozzarella balls which really were the inspiration for this appetizer. Use with picks and grab mozzarella, a melon ball, and then wrap with a slice of prosciutto. I have also served this on a bed of arugula as a family style salad drizzled with a basil vinaigrette.

Melon, Mozzarella and Prosciutto Appetizer

Serves 8 (Fills a large platter)

12 pieces prosciutto, good quality

1 cantaloupe, balled

1 container of mozzarella balls

2 tablespoons basil, chiffonade (or more)

1 tablespoon mint, chiffonade (optional)

Lemon zest from 1/2 lemon and 1 tablespoon juice

Olive oil

Salt and pepper

Drain mozzarella and place the balls in a plastic bag or container to marinade. Add 3 tablespoons olive oil, lemon zest, lemon juice, basil, mint and salt and pepper. Marinade for 30 minutes or longer. Cut cantaloupe in half, scoop out seeds and using a melon baller, make balls. Arrange prosciutto on platter, top with melon and mozzarella. Garnish with basil. (A drizzle of balsamic glaze would also be great)

**If you make a salad, first dress arugula with a basil vinaigrette then arrange as detailed above. DSC_0991 DSC_0987

4 Comments leave one →
  1. Cindy permalink
    May 23, 2014 10:08 am

    Wow! This looks and sounds delish. I have a party to go to tomorrow and kids at my house on Monday. I will definitely give this a try sometime over the weekend. Wishes for a wonderful Memorial Day Weekend to you and Randy!

    • shreddedsprout permalink*
      May 23, 2014 11:21 am

      Thanks Cindy! (Mozzarella and prosciutto
      from Mariano’s) Have a great weekend.

  2. May 23, 2014 1:11 pm

    Beautiful….! happy long weekend and we’ll be by to check out Randy’s new wine! 😉

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