Prosciutto-Wrapped Melon Balls
- 1 Cantaloupe, Scrubbed Clean
- 36 whole Fresh Basil Leaves (on The Smaller Side)
- 1 package (8 Oz. Size) Fresh Mozzarella Pearls
- 6 ounces, weight Prosciutto Slices
- 13 cups Balsamic Vinegar
- 36 Toothpicks
- Cut the cantaloupe in half and scoop out the seeds with a spoon.
- Using a melon baller, scoop out as many balls as you can.
- Get an assembly line started by setting out your washed basil leaves in one pile and your container of mozzarella pearls opened and drained in another pile.
- Working with one prosciutto slice at a time, lay the slice flat on a cutting board, and carefully make 3 diagonal slices yielding 4 strips.
- Take a toothpick, and thread on one piece of mozzarella, then a basil leaf.
- Make 3 more similar skewers, working four at a time to use the first 4 slices of prosciutto.
- Take a melon ball and find its flattest surfacethis will be at the bottom of the toothpick, so it will be able to stand up on its own.
- Wrap the melon ball with a slice of prosciutto, and try to thread the melon onto the toothpick where the prosciutto overlaps itself.
- Repeat with the other three toothpicks and place them on a platter.
- Repeat this process until either all the melon is gone, or the prosciutto is gone.
- In a small saucepan over medium heat, reduce the balsamic vinegar until it has reduced by half.
- This will take about 7-10 minutes.
- Get your serving platter(s), and drizzle it with the balsamic vinegar.
- Arrange the toothpicks on the plate, so they sit in the balsamic vinegar.
- It gives the perfect blend of flavors this way!
- You can cover them carefully with plastic wrap, and put in the fridge until youre ready to serve.
- Enjoy!
cantaloupe, fresh basil, mozzarella pearls, balsamic vinegar, toothpicks
Taken from tastykitchen.com/recipes/appetizers-and-snacks/prosciutto-wrapped-melon-balls/ (may not work)