Description
A refreshing and elegant appetizer combining juicy cantaloupe chunks with savory prosciutto, creamy fresh mozzarella, and peppery arugula, finished with a drizzle of olive oil and optional balsamic glaze for a perfect balance of sweet and salty flavors.
Ingredients
Scale
Melon and Prosciutto
- 1 ripe cantaloupe, cut into bite-sized chunks
- 6–8 slices of prosciutto, torn or folded into ribbons
- 6 oz fresh mozzarella or mini mozzarella balls, torn or whole
- 1 cup arugula
- 2 tablespoons extra virgin olive oil
- Cracked black pepper, to taste
- Optional: 1 tablespoon balsamic glaze
Instructions
- Prepare the cantaloupe: Cut the cantaloupe in half and scoop out the seeds. Slice it into wedges, then carefully remove the rind and chop the flesh into bite-sized chunks.
- Prepare the prosciutto: Tear or fold the prosciutto slices into ribbons to distribute evenly over the dish.
- Add the mozzarella: Tear the mozzarella into pieces or use whole mini mozzarella balls and scatter them over the melon chunks.
- Add arugula: Place a handful of fresh arugula on top of the melon, prosciutto, and mozzarella.
- Dress the salad: Drizzle 2 tablespoons of extra virgin olive oil over the ingredients and season with freshly cracked black pepper to taste.
- Optional finishing touch: If desired, drizzle 1 tablespoon of balsamic glaze over the salad to add a sweet tangy contrast. Serve immediately for best freshness.
Notes
- Use ripe cantaloupe for the best sweetness and juicy texture.
- Fresh mozzarella is preferred for a creamy texture; mini balls are convenient and visually appealing.
- The balsamic glaze is optional but adds a lovely depth of flavor.
- This dish is best served fresh to preserve the crispness of the arugula and the freshness of the ingredients.
- For a variation, substitute arugula with fresh basil for a different herbaceous flavor.
