Cantaloupe and Prosciutto is a quick and easy no-cook appetizer featuring sweet and juicy cantaloupe topped with strips of prosciutto and honey-basil vinaigrette.
An easy, no-cook appetizer recipe for cantaloupe topped with prosciutto with a sweet, honey basil dressing.
- Cantaloupe cut into 1/8ths
- 3 Thin Strips Prosciutto
- 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.
Would pair well with: