Melon & Prosciutto Skewered Hors d’oeuvres
Melon and prosciutto is a classic Italian pairing. I love the salty-sweet combination, especially when drizzled with our reduced fig balsamic. It presents just the right flavor…delicious! I have two time-saving tips for this dish: 1). Balling melon takes time (and a bit of skill) so feel free to cube instead of ball the melon. 2). If you don’t want to take the time to make skewers, simply arrange the ingredients in a nice pattern on a large serving tray and allow guests to use toothpicks to skewer up the treat themselves. Makes about 9 skewers.
- 1 (4 oz.) package prosciutto, each slice cut lengthwise into 3 strips
- 1/2 orange-flesh honeydew melon, halved, seeded and balled or cubed
- 4 TBL Sigona’s fig balsamic (lusciously sweet and syrupy, delicious!)
- 4-6 large mint leaves, chiffonade (optional)
Directions: Add the balsamic to a small sauté or sauce pan. Bring to a light boil then reduce heat to a simmer. Cook, stirring occasionally, until reduced by half and it has thickened, becoming more syrup-like. About 10 minutes.
Skewer on the melon and prosciutto (weaving on the prosciutto), alternating pieces, to fill a skewer. You’ll use about three pieces of melon and three pieces of prosciutto for each skewer. Repeat until all ingredients are used. Place finished skewers in a line on a cookie sheet.
Drizzle the completed skewers with the balsamic reduction. Arrange on a platter, either stacked in a pyramid or in a single layer in a circle pattern and sprinkle with the mint, if using. Serve.