Best 4 Prosciutto Honeydew With Balsamic Reduction Recipes
Indulge your taste buds with a symphony of flavors in this Prosciutto Honeydew with Balsamic Reduction recipe. This appetizer or light meal combines the sweet and juicy honeydew melon, wrapped in savory prosciutto, and drizzled with a tangy balsamic reduction. The interplay of textures and flavors is sure to tantalize your senses. This recipe provides step-by-step instructions, making it easy for home cooks of all skill levels to create this delightful dish. Additionally, the article includes a variation using cantaloupe, offering an alternative melon option with a slightly different flavor profile. Explore the culinary possibilities and impress your guests with this elegant and flavorful recipe.
Here are our top 4 tried and tested recipes!
HONEYDEW & PROSCIUTTO SALAD
For parties, I turn melon and prosciutto into an easy salad with a honey mustard dressing. To add zip, stir in fresh basil and mint. -Julie Merriman, Seattle, Washington
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place the first 8 ingredients in a blender; cover and process until smooth. Place arugula, onion and herbs in a large bowl. Drizzle with 1/3 cup vinaigrette and toss lightly to coat. In large serving bowl layer with a quarter of the arugula mixture, honeydew, mozzarella cheese and prosciutto. Repeat layers 3 times. Serve with remaining vinaigrette.
Nutrition Facts : Calories 186 calories, Fat 12g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 294mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
PROSCIUTTO WRAPPED ENDIVE AND RADICCHIO WITH BALSAMIC-FIG REDUCTION
Provided by Rachael Ray : Food Network
Categories appetizer
Time 18m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a grill pan over medium-high heat.
- Season the quartered pieces endive and readicchio with salt and pepper. Wrap each section with a half slice of ham. Brush the wrapped sections with extra-virgin olive oil and grill 7 to 8 minutes, turning every couple of minutes, until ham is crispy and lettuce sections are tender.
- Place figs and vinegar in a pot and bring to a boil, then reduce heat to simmer. Reduce the vinegar down to a few tablespoons, until the fig pieces are soft and vinegar is thick, 5 to 7 minutes.
- Arrange the lettuce on individual plates or a serving dish and spoon the fig and balsamic reduction over the lettuce, drizzling back and forth over the plate.
PROSCIUTTO AND HONEYDEW BITES WITH BALSAMIC AND BLACK PEPPER
Provided by Trisha Yearwood
Categories appetizer
Time 20m
Yield 12 hors d'oeuvres
Number Of Ingredients 5
Steps:
- Put the vinegar in a small saucepan or skillet with 1/4 teaspoon pepper and simmer over medium heat until reduced to about 1 tablespoon, about 5 minutes (be careful; it can burn quickly towards the end). Remove from the heat and set aside.
- Wrap each piece of honeydew in a prosciutto half and top with a basil leaf, inserting a small pick to secure everything.
- Drizzle with some of the reduced vinegar and grind a little more black pepper on top.
MELON AND PROSCIUTTO WITH BALSAMIC VINEGAR AND MINT
Categories Appetizer Quick & Easy Wheat/Gluten-Free Melon Mint Summer Prosciutto Gourmet
Yield Serves 4 as a first course
Number Of Ingredients 5
Steps:
- In a small bowl stir together the vinegar, the minced mint, and the sugar, let the mixture stand for 30 minutes, and force it through a fine sieve set over a bowl, pressing hard on the solids. Arrange 3 wedges of the melon on each of 4 chilled plates and drizzle each serving with some of the vinegar mixture. Drape each serving of melon with a slice of the prosciutto and garnish the plates with the mint sprigs.
Tips:
- Shop wisely: Choose ripe and flavorful honeydew melon and prosciutto. Look for prosciutto that is thinly sliced and has a nice marbling of fat.
- Prepare the melon properly: Cut the melon into thin slices, about 1/4-inch thick. Remove the seeds from the melon before wrapping it with prosciutto.
- Wrap the melon and prosciutto tightly: Overlap the prosciutto slices slightly to ensure that the melon is completely covered. This will help to keep the prosciutto in place and prevent it from drying out.
- Use a light hand with the balsamic reduction: Drizzle the balsamic reduction over the melon and prosciutto just before serving. Too much balsamic reduction can overpower the delicate flavors of the melon and prosciutto.
Conclusion:
Prosciutto-wrapped honeydew melon with balsamic reduction is a simple but elegant appetizer that is perfect for any occasion. It is easy to make and can be prepared in advance, making it a great option for busy hosts. The combination of sweet melon, salty prosciutto, and tangy balsamic reduction is sure to please everyone at your party.
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