Prosciutto Di Parma With Agrodolce Melon

3.7 from 3 ratings

A sweet-sour syrup mixture flavored with currants gives the usual cantaloupe-and-prosciutto appetizer an interesting twist, and cutting the melon into small cubes instead of large wedges results in an elegant presentation. Click here to see 11 Classic Antipasto Recipes for Summer.

Servings

servings

Ingredients

1 slightly firm cantaloupe, peeled, seeded, and diced finely
1 cup water
1/2 cup white balsamic vinegar
1/2 cup white sugar
1/2 cup currants
16 paper thin slices prosciutto di parma*
16 large arugula leaves, for garnish

Directions

Place the melon in a mixing bowl and place in the refrigerator for 1 hour to chill.
In a small saucepan, slowly heat the water, vinegar, sugar, and currants. Bring to a boil and let the sugar dissolve. Pour the warm mixture over the cantaloupe. Let cool to room temperature.
Place the sliced prosciutto on a platter. Drain the liquid from the melon. Spread the melon down the center of the platter and garnish with the arugula leaves. Serve immediately.