Prosciutto-Wrapped Melon with Whipped Ricotta and Balsamic Glaze
Prep time: 20 minutes Difficulty: Easy Serves: 4
Ingredients:
- 1/2 ripe cantaloupe, cut into 1-inch cubes
- 8 thin slices prosciutto
- 1 cup whole milk ricotta cheese
- 1/4 cup heavy cream
- 1 tablespoon honey
- 1/4 teaspoon vanilla extract
- Balsamic glaze, for drizzling
- Fresh mint leaves, for garnish
- Pinch of sea salt
- Freshly ground black pepper
Substitutions:
- Cantaloupe: Honeydew melon or watermelon
- Prosciutto: Serrano ham or speck
- Ricotta: Mascarpone cheese or cream cheese
- Heavy cream: Half-and-half or milk
- Honey: Maple syrup or agave nectar
Things to avoid:
- Over-whipping the ricotta, which can make it grainy.
- Using unripe melon, which will lack sweetness and flavor.
- Overloading the prosciutto with too much filling, which can make it difficult to wrap.
- Drizzling too much balsamic glaze, which can overpower the other flavors.
Instructions:
- In a medium bowl, combine ricotta, heavy cream, honey, and vanilla extract. Using an electric mixer, beat on medium speed until light and fluffy, about 2-3 minutes.
- Wrap each melon cube with a slice of prosciutto.
- Place a dollop of whipped ricotta on top of each wrapped melon cube.
- Drizzle with balsamic glaze.
- Garnish with fresh mint leaves, a pinch of sea salt, and freshly ground black pepper.
- Serve immediately.
Serving suggestions:
- Serve as an appetizer or light lunch.
- Pair with a crisp white wine or sparkling rosé.
- Add a sprinkle of chopped pistachios or toasted almonds for extra crunch.
- Drizzle with a bit of olive oil for added richness.
Enjoy this delightful combination of sweet, salty, and creamy flavors!
