Cantaloupe & Prosciutto with a Honey-Basil Dressing
Succulent cantaloupe topped with salty prosciutto and drizzled with a sweet, yet savory dressing.
This appetizer is an elegant paradox of flavors with addictive qualities. In fact, when I was testing this recipe, I may or may not have skipped dinner completely that night and consumed an entire cantaloupe instead. So when I say addictive...I mean it.
Cantaloupe, cut into 1/8ths
3 Thin Strips Prosciutto
Basil-Honey Dressing: 2 tbsp Dry, Crisp White Wine, such as Sauvignon Blanc or Pinot Grigio
1 tbsp Minced Basil
1 tbsp Honey Juice of Half of a Lemon
Pinch of Kosher Salt
Pinch of Black Pepper
3 tbsp Olive Oil
Cut each strip of prosciutto into thirds, lengthwise. Fold each strip like an accordion and lay atop each slice of cantaloupe.
For the dressing, whisk together remaining ingredients minus the olive oil until evenly combined. Drizzle in olive oil, while continuing to whisk until emulsified. Evenly pour over cantaloupe slices, serve and enjoy.
Appetizer for 8
Would pair well with:
