Cantaloupe Spears wrapped in Prosciutto

A bright, fresh addition to any afternoon party.

Cantaloupe Spears Wrapped in Prosciutto

1 cantaloupe, seeds and seed flesh removed, peeled, cut into spears
8 oz. prosciutto, slices cut in half lengthwise
balsamic vinegar
olive oil
kosher salt and freshly ground black pepper, to taste

Gently wrap cantaloupe spears in prosciutto; place onto a serving platter then drizzle spears with balsamic vinegar and olive oil; season to taste with salt and pepper. This appetizer is best served at room temperature.

Kitchen Tip: How do you know if you have a good balsamic vinegar? Simply taste it! If it’s sweet and pleasant to sip, you’ve got a good one. If you take a sip and the flavor is sour and unpleasant, trade up!

Let’s Get You Cookin’,
Chef Alli

This recipe was featured as part of Savor the Season, a set of recipe cards created by From the Land of Kansas in conjunction with the Kansas Farm Bureau to help promote Kansas specialty crops. Savor the Season is designed to educate and excite consumers about cooking with local produce using tasty, seasonal recipes and providing tips and tricks to cooking with these special ingredients. 

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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