Prosciutto and Melon with Balsamic Reduction recipe is a dish that perfectly balances the sweetness of ripe melon with the savory depth of prosciutto, all enhanced by a tangy balsamic reduction.Not only is it a classic Mediterranean appetizer that’s sure to impress, but it’s also incredibly easy to prepare, making it perfect for entertaining or a simple, refreshing meal.

Ingredients

• 1 medium cantaloupe (about 3 lbs / 1.4 kg) cut into 16 wedges
• 8 slices prosciutto (about 4 oz / 113 g) halved lengthwise
• 1 cup balsamic vinegar
• 2 tablespoon honey
• Fresh mint leaves for garnish (optional)
• Sea salt to taste
• Black pepper, freshly ground to taste

Instructions

• Begin by making the balsamic reduction. In a small saucepan, combine 1 cup of balsamic vinegar with 2 tablespoons of honey. Stir to mix them well.
• Place the saucepan over medium heat and bring to a simmer. Reduce the heat to maintain a steady simmer, allowing the mixture to reduce by half, which should take about 15 minutes. Stir occasionally to prevent burning. You'll know it's ready when it coats the back of a spoon.
• While the balsamic reduction is simmering, prepare the cantaloupe. Peel the cantaloupe, remove the seeds, and cut it into 16 equal wedges.
• Take a half slice of prosciutto and wrap it around the center of each cantaloupe wedge, leaving the ends of the melon exposed.
• Arrange the wrapped cantaloupe wedges on a platter. Once the balsamic reduction is ready and slightly cooled, drizzle it over the melon and prosciutto.
• Garnish with fresh mint leaves if desired, and season with a pinch of sea salt and freshly ground black pepper to taste.
• Serve immediately, allowing the flavors to meld together for a refreshing and savory appetizer.

Notes

• For best results, use a high-quality balsamic vinegar as it will reduce into a better glaze.
• The balsamic reduction can be made and stored in an airtight container in the refrigerator for up to 2 weeks.
• If cantaloupe is not in season, honeydew melon makes a great substitute.
• Ensure the prosciutto is thinly sliced for easy wrapping and a delicate bite.
• This dish is perfect for summer entertaining and pairs beautifully with a crisp white wine.

Recipe from Cooking Mediterranean