Prosciutto and Melon Bite Sized Appetizers

Prosciutto and Melon Bite Sized Appetizers are a simple, easy to grab appetizer perfect for a party, especially in warm weather. Gluten free and low carb.

I made these little bites for my aunt’s pool party on Memorial Day weekend. Bob has loved prosciutto and melon ever since the first time he tried it many years ago. He loves the combination of the sweet melon and the salty prosciutto.

Since I won’t eat any meat other than poultry, I didn’t try them, but Bob was really happy with how they turned out. Each one is held together with a toothpick, so they are easy for guests to grab one at a time. These are an easy appetizer for outdoor barbecues and picnics!

Gluten Free Prosciutto and Melon Bite Sized Appetizers

These appetizers are naturally gluten free!

Looking for more Appetizers?

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Baked Southwestern Egg Rolls
Bacon Stuffed Cherry Tomato Appetizers
Double Tomato Bruschetta
Chicken and Pumpkin Tart Appetizers
Simple Tomato Tart
Pan Fried Onion Dip
Layered Taco Dip
Jalapeno Popper Dip
Baked Jalapeno Poppers
Restaurant Style Hummus
Slow Cooker BBQ Chicken Meatballs
Buffalo Chicken Meatballs
Buffalo Chicken Dip
Whole Foods Copycat Spinach Artichoke Dip

Prosciutto and Melon Bite Sized Appetizers

Meghan

The perfect party appetizer, these easy to grab little bites are a balance of sweet melon and salty prosciutto.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Appetizer

Cuisine American

Servings 8 or more

Equipment

• wooden toothpicks

Ingredients

  

• 1 large cantalope
• 6 ounces thin-sliced prosciutto
• mint or basil leaves (optional)

Instructions

 

• Cut each slice of prosciutto crosswise into four strips.
• Trim about 1/2-inch off the top and bottom of the melon to reveal the inner fruit and create a flat surface.
• Stand the melon on one of the sliced, flat ends. Following the natural round shape of the melon, use a very sharp knife to remove the skin, turning the melon as you make each cut. Make sure your cuts are deep enough to cut beneath the rind and expose the vibrantly colored flesh, but be careful not to cut off too much of the fruit. Do not cut the melon in half.
• Using a melon baller or small cookie scoop, press firmly into the flesh to create an indentation; twist in an even, clockwise motion to scoop out a round ball. Cutting as closely as possible, continue making balls until all that is left is a large melon “wiffle ball.” You will have more melon balls than are needed for the canapes.
• Take a piece of of sliced prosciutto and wrap it around a melon ball. Secure with a wooden toothpick. Arrange on a platter. Repeat with the remaining melon balls. Garnish platter with mint or basil leaves, if desired.

Notes

Source: Adapted from the Viking Range Corporation

You’re Gonna Bake It After All

bakeitafterall.com

Keyword appetizer, gluten free, low carb, snack