Prosciutto Cantaloupe Appetizer
Sweet and salty, refreshing and satisfying, it's no wonder that fresh melon and prosciutto is a classic Italian pair. But it gets better. Make a simple balsamic reduction to really impress your taste buds.
Servings and Ingredients
|½ c. balsamic vinegar|
|2 tbsp. Hy-Vee honey|
|½ cantaloupe, seeded, removed from rind and cut into 1-1/2-inch cubes|
|1 (3 oz) pkg prosciutto, cut into small pieces|
|Basil leaves, as needed|
- In a small saucepan, combine balsamic vinegar and honey and bring to a boil over high heat. Reduce heat to low and simmer until thickened and is reduced, about 10 minutes. Set aside to cool slightly.
- Arrange cantaloupe cubes on a serving plate. Top each with a ribbon of prosciutto and a fresh basil leaf, then drizzle with balsamic reduction. Skewer with toothpicks.
45 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 5mg
- Sodium: 200mg
- Total Carbohydrates: 7g
- Protein: 2g
Vitamin A 15%
Vitamin C 15%
Hy-Vee weekly ad from the week of December 23, 2015.