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Prosciutto Honeydew with Balsamic Reduction

Total Time

Prep: 30 min. Cook: 10 min.


about 7 dozen

I often saw these bites on restaurant menus and thought about how simple they must be to prepare at home. The fresh mint from our garden adds a bright kick to these already delectable temptations. You could use different herbs with the prosciutto; herbes de Provence just provides another level of taste. —Jenn Tidwell, Fair Oaks, California


  • 1 large honeydew melon, peeled, seeded and cut into 1-inch cubes
  • 1/4 cup lime juice
  • 2 tablespoons minced fresh mint
  • 1/4 teaspoon coarsely ground pepper
  • 42 thin slices prosciutto, halved crosswise
  • 6 tablespoons balsamic vinegar
  • 3 tablespoons soy sauce
  • 2 teaspoons sugar or honey
  • 2 garlic cloves, minced


  1. Combine melon, lime juice, mint and pepper; toss gently to coat. Wrap each melon cube with half a slice of prosciutto and secure with a toothpick. Arrange on a serving platter; cover and refrigerate.
  2. Meanwhile, in a small saucepan, mix vinegar, soy sauce, sugar and garlic. Bring to a boil. Reduce heat; simmer 7-9 minutes or until slightly thickened. Cool to room temperature. Drizzle over melon.

Nutrition Facts

1 appetizer: 23 calories, 1g fat (0 saturated fat), 6mg cholesterol, 173mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 2g protein.

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